Beef Tenderloin With Henry Bain Sauce Recipe

• 1 bot chutney - (8 ounce)
• 1 bot ketchup - (14 ounce)
• 1 bot chili sauce - (12 ounce)
• 1 bot steak sauce - (11 ounce)
• 1 bot Worcestershire sauce - (10 ounce)
• 1 tsp warm sauce
• 1/4 c. butter or possibly margarine softened
• 2 tsp salt
• 1 tsp freshly-grnd black pepper
• 1 x beef tenderloin - (4 1/2 to 5 lbs) trimmed

1. Process chutney in a blender or possibly food processor till smooth.
2. Add in ketchup and next 4 ingredients, and process till blended.
3. Refrigerateat least 2 hrs.
4. Stir together butter, salt, and pepper; rub over tenderloin.
5. Place on a lightly greased rack in a jellyroll pan.
6. Fold under 4 to 6 inches of narrow end of tenderloin to fit onto rack.
7. Bake at 500 degrees for 30 to 35 min or possibly to desired degree of doneness.
8. Let stand 15 min before serving.
9. Serve tenderloin with sauce.
10. This recipe yields 10 to 12 servings.
11. Comments: Henry Bain Sauce originated with the headwaiter at the Pendennis Club in Louisville.
12. For testing purposes only, we used Major Grey's Chutney and A.1.
13. Steak Sauce.

chutney, ketchup, chili sauce, steak sauce, worcestershire sauce, warm sauce, butter, salt, black pepper, beef tenderloin

Taken from cookeatshare.com/recipes/beef-tenderloin-with-henry-bain-sauce-82597 (may not work)