Beef Tenderloin with Henry Bain Sauce

Preparation: 10 Minutes

Chill: 2 Hours

Bake: 35 Minutes

Stand: 15 Minutes

Serves: 10-12 servings

Ingredients:

  • 1 (8-Ounce) bottle of mango chutney
  • 1 (14-Ounce) bottle of ketchup
  • 1 (12-Ounce) bottle of chili sauce
  • 1 (11-Ounce) bottle of steak sauce
  • 1 (10-Ounce) bottle of Worcestershire Sauce
  • 1 teaspoon of hot sauce
  • 1/4 cup butter or margarine (softened)
  • 2 teaspoons of salt
  • 1 teaspoon freshly ground pepper
  • 1 (4 1/2-to-5 pound) trimmed beef tenderloin

Instructions:

  • Process chutney in a blender or food processor until smooth. Add ketchup and next 4 ingredients, and process until blended. Chill at least 2 hours.
  • Stir together butter, salt, and pepper and rub over beef.
  • Place on a lightly greased rack in a 15-x-10 inch jellyroll pan. Told under 4 to 6 inches of narrow end beef to fit onto rack.
  • Bake at 500 degrees  for 30 to 35 minutes or to desired doneness.
  • Let stand for 15 minutes before serving with sauce.

*Note: For testing purposes only, we used Major Grey’s Chutney and A-1 Steak Sauce*

haines pork shop beef tenderloin with henry bain sauce