Henry Bain Sauce originated with the headwaiter at the Pendennis Club in Louisville.

Recipe by Southern Living January 2001

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Recipe Summary

Yield:
10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process chutney in a blender or food processor until smooth. Add ketchup and next 4 ingredients, and process until blended. Chill at least 2 hours.

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  • Stir together butter, salt, and pepper; rub over tenderloin. Place on a lightly greased rack in a jellyroll pan. Fold under 4 to 6 inches of narrow end of tenderloin to fit onto rack.

  • Bake at 500° for 30 to 35 minutes or to desired degree of doneness. Let stand 15 minutes before serving. Serve tenderloin with sauce.

  • NOTE: For testing purposes only, we used Major Grey's Chutney and A. Steak Sauce.

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