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Add a photoServings: 10
Ingredients
- 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
Directions
- Process chutney in a blender or possibly food processor till smooth. Add in ketchup and next 4 ingredients, and process till blended. Refrigerateat least 2 hrs.
- 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 degrees for 30 to 35 min or possibly to desired degree of doneness. Let stand 15 min before serving. Serve tenderloin with sauce.
- This recipe yields 10 to 12 servings.
- Comments: Henry Bain Sauce originated with the headwaiter at the Pendennis Club in Louisville.
- For testing purposes only, we used Major Grey's Chutney and A.1. Steak Sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 10 servings | |
| Calories 238 | |
| Calories from Fat 56 | 24% |
| Total Fat 6.38g | 8% |
| Saturated Fat 3.41g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 2830mg | 118% |
| Potassium 885mg | 25% |
| Total Carbs 44.92g | 12% |
| Dietary Fiber 1.7g | 6% |
| Sugars 32.94g | 22% |
| Protein 4.89g | 8% |
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