Beef Tenderloin With Henry Bain Sauce

• 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

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 500u0b0 for 30 to 35 minutes or until a meat thermometer inserted into thickest portion of tenderloin registers 145u0b0 (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. Steak Sauce.

chutney, ketchup, chili sauce, steak sauce, worcestershire sauce, hot sauce, butter, salt, freshly ground pepper, beef tenderloin, dinner rolls

Taken from www.myrecipes.com/recipe/beef-tenderloin-with-henry-bain-sauce-0 (may not work)