Hickory Grilled Beef with Henry Bain Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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. Ingredients:
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 |
Directions:
1. To prepare sauce, combine the first 6 ingredients; cover and chill.
2. To prepare beef, soak wood chips in water 1 hour.
3. Remove grill rack; set aside. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.
4. 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.
5. 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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