Roasted Beef Tenderloin with Henry Bain Sauce Recipe

• 3 pounds beef tenderloin, trimmed and tied as necessary
• 1 tablespoon canola oil
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup A.1. Steak Sauce
• 1/3 cup Heinz Chili Sauce
• 1/3 cup ketchup
• 1/3 cup Worcestershire sauce
• 2 tablespoons Major Greys Chutney

1. Heat the oven to 450 degrees F and arrange a rack in the upper third.
2. Place meat on a rack over a baking sheet and rub with oil.
3. Sprinkle salt and pepper on all sides and let meat come to room temperature while the oven is heating, at least 30 minutes.
4. Meanwhile, combine remaining ingredients in a small saucepan and place over medium heat.
5. Cook, stirring occasionally, until sauce is thick and coats the back of a rubber spatula without running off, about 15 minutes.
6. Roast tenderloin until a meat thermometer inserted in the thickest part reads 100 degrees F, about 10 to 15 minutes.
7. Remove from the oven and increase the oven temperature to 500 degrees F.
8. While the oven is heating, brush all sides of the meat with 1/4 of the glaze, then return to the oven.
9. Continue brushing 1 to 2 tablespoons of the glaze on the meat every five minutes until the thermometer reads 120 degrees F (for rare), about 15 to 20 minutes.
10. Remove tenderloin from the oven, tent with foil, and let rest at least 10 minutes.
11. Slice into 1-inch-thick pieces and serve with remaining sauce on the side.

beef tenderloin, canola oil, kosher salt, freshly ground black pepper, steak sauce, chili sauce, ketchup, worcestershire sauce, major

Taken from www.chowhound.com/recipes/roasted-beef-tenderloin-with-henry-bain-sauce-19066 (may not work)