Recipe
Beef Tenderloin With Henry Bain Sauce Recipe
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Dugger / All my dishes 2 years, 8 months ago
Henry Bain Sauce was originated by the head waiter at the Pendennis Club in Louisville, Ky. It is a dark, rich, spicy condiment for beef. Tenderloin, prime rib or steak. The king of sauces for the king of meats.
Prep:30m Cook:120m Servings:4
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 Dugger |
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Ingredients
- 2 pounds beef tenderloin, skinned
- 2 ounces chutney
- 4 ounces ketchup
- 3 ounces chili sauce
- 3 ounces A-1® Steak Sauce
- 2 ounces worcestershire sauce
- 1/4 teaspoon hot sauce
- 1/8 stick butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 each dinner roll
Directions
- Process chutney in a food processor until smooth. Add ketchup, chili sauce, steak sauce, worcestershire sauce and hot sauce. Process until blended and chill for 2 hours.
- Remove sauce from refrigerator and warm in a small pan until room temperature.
- Stir together butter, salt and pepper. Rub over tenderloin. Place on a greased rack in a jellyroll pan or broiling pan. Fold narrow end of tenderloin underneath.
- Bake at 500 degrees for 30-35 minutes or until meat reaches 145 degrees (medium rare). Remove from oven, cover loosely with aluminum foil and let stand for 15 minutes.
- Slice tenderloin and pour sauce over slices on plate
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Average score: 4.7 / 5
No. of ratings: 3
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esherbow 1 year, 12 months ago said:
Ketchup on a tenderloin?? Hmmm... Well, maybe. I'm printing it out. It certainly won't be the "same old, same old"!
dugger 1 year, 12 months ago said:
No, it won't be same old! Well maybe it is old ...But Henry Bain Sauce is an established delicacy. Forget it is ketchup fortified, just enjoy. It is a delicious combination.
mystic_river1 1 year, 11 months ago said:
It WAS delicious thanks!joymarie
merlin 1 year, 3 months ago said:
Sounds good to me. I will definitely try this. Thanks.