Beef Tenderloin With Henry Bain Sauce
Henry Bain Sauce originated with the maître d’ at the Pendennis Club in Louisville. The sauce yields a lot, and it freezes well.
Ingrediënten
Makes 10 to 12 servings
Prep: 10 min., Chill: 2 hrs., Bake: 35 min., Stand: 15 min.
- 1 8-ounce jar 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
- ¼ cup butter or margarine softened
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 1 4½- to 5-pound beef tenderloin, trimmed
Instructies
- Process chutney in a blender or food processor until smooth.
- Add ketchup, chili sauce, steak sauce, Worcestershire sauce, and hot sauce; process until blended.
- Chill sauce at least 2 hours.
- Stir together butter, salt, and pepper; rub over tenderloin.
- Place on a lightly greased rack in a jellyroll pan.
- Fold under 4 to 6 inches of narrow end of tenderloin to fit onto rack.
- Bake at 500° for 30 to 35 minutes or to desired degree of doneness.
- Let stand 15 minutes before serving.
- Serve tenderloin with chilled sauce.
Notes / Tips / Wine Advice:
For testing purposes only, we used Major Grey’s Chutney and A.1. Steak Sauce.
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