Beef Tenderloin With Henry Bain Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Henry Bain Sauce was originated by the head waiter at the Pendennis Club in Louisville and is a mixture of chutney, ketchup, chili sauce, steak sauce, Worcestershire sauce and hot sauce. Freeze any leftover sauce for later use. Ingredients:
1 (9-ounce) bottle chutney |
1 (14-ounce) bottle ketchup |
1 (12-ounce) bottle chili sauce |
1 (10-ounce) bottle steak sauce |
1 (10-ounce) bottle worcestershire sauce |
1 teaspoon hot sauce |
1/4 cup butter or margarine, softened |
2 teaspoons salt |
1 teaspoon freshly ground pepper |
1 (4 1/2- to 5-pound) beef tenderloin, trimmed |
dinner rolls |
Directions:
1. Process chutney in a food processor until smooth. Add ketchup and next 4 ingredients, and process until blended. Chill sauce at least 2 hours.
2. Stir together butter, salt, and pepper; rub over tenderloin. Place on a lightly greased rack in a jellyroll pan. (Fold under narrow end of tenderloin to fit on rack.)
3. Bake at 500° for 30 to 35 minutes or until a meat thermometer inserted into thickest portion of tenderloin registers 145° (medium-rare). Loosely cover tenderloin with aluminum foil, and let stand 15 minutes before serving. Serve tenderloin with sauce and dinner rolls.
4. Note: For testing purposes only, we used Major Grey's Chutney and A.1. Steak Sauce.
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