The sauce was very tasty!
Hickory Grilled Beef with Henry Bain Sauce
The zesty sauce, created in 1881 by Henry Bain, headwaiter of the Louisville Pendennis Club, is also great with grilled steak, pork, or chicken. Major Grey's chutney is a thick, chunky, spicy Indian condiment; look for it in the supermarket near the steak sauces.
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- Calories: 219
- Calories from fat: 28%
- Fat: 6.7g
- Saturated fat: 2.6g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 0.3g
- Protein: 24.3g
- Carbohydrate: 13.7g
- Fiber: 0.1g
- Cholesterol: 67mg
- Iron: 1.7mg
- Sodium: 636mg
- Calcium: 17mg
- 2/3 cup no-salt-added ketchup
- 1/2 cup Major Grey's chutney
- 1/3 cup bottled chili sauce (such as Heinz)
- 1/4 cup steak sauce (such as A1)
- 1/4 cup low-sodium Worcestershire sauce
- 1/2 teaspoon hot sauce
- 4 cups hickory wood chips
- 2 cups water
- Cooking spray
- 1 (3 1/4-pound) beef tenderloin, trimmed
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- To prepare sauce, combine the first 6 ingredients; cover and chill.
- To prepare beef, soak wood chips in water 1 hour.
- Remove grill rack; set aside. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.
- Place half of wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill.
- Sprinkle beef evenly with pepper and salt. Place beef on grill rack over foil pan on unheated side. Close lid; cook 55 minutes or until a thermometer registers 135° or until desired degree of doneness. Add additional wood chips halfway through cooking time. Remove beef from grill. Cover lightly with foil; let stand 15 minutes. Cut beef across grain into thin slices. Serve with sauce.
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