Beef Tenderloin With Henry Bain Sauce

• 1 (8 ounce) bottle mango chutney
• 1 (14 ounce) bottle ketchup
• 1 (12 ounce) bottle chili sauce
• 1 (11 ounce) bottle steak sauce
• 1 (10 ounce) bottle Worcestershire sauce
• 1 teaspoon hot sauce
• 1/4 cup butter or 1/4 cup margarine, softened
• 2 teaspoons salt
• 1 teaspoon fresh ground pepper
• 1 (4 1/2-5 lb) beef tenderloin, trimmed

1. Add chutney to the container of a blender or food processor; process until smooth.
2. Add the next 5 ingredients; process until blended; chill at least 2 hours.
3. In a small bowl, mix together the butter, salt, and pepper; rub over the tenderloin.
4. Place tenderloin on a lightly greased rack in a jellyroll pan.
5. Fold under 4 to 6 inches of narrow end of tenderloin to fit onto rack.
6. Bake at 500u0b0 for 30-35 minutes or to desired degree of doneness (if you cook longer then 35 minutes, I would decrease the oven temp).
7. Let rest 15 minutes.
8. Serve tenderloin with sauce.
9. Alternative: tenderloin slices on homemade buns with sauce makes a great sandwich.

mango, ketchup, chili sauce, steak sauce, worcestershire sauce, hot sauce, butter, salt, fresh ground pepper, beef tenderloin

Taken from www.food.com/recipe/beef-tenderloin-with-henry-bain-sauce-115806 (may not work)