Recipe Wednesday – Beef Tenderloin with Henry Bain Sauce

In case you need a good New Year’s recipe to feed a crowd this recipe is a definite. You can also make it with pork tenderloin which is just as good as the beef. The sauce in this recipe is the best part! Mom found this recipe and used it for Thanksgiving and I’m so glad that she’s passed it along!

Beef Tenderloin with Henry Bain Sauce
1/4 c Butter, softened
2 t Salt
1 t Freshly ground pepper
1 4 1/2 – 5 lb Beef Tenderloin, trimmed
Henry Bain Sauce
1. Preheat oven to 500 degrees. Stir together butter, salt, and pepper; rub over tenderloin. Place tenderloin on a lightly greased wire rack in a 15×10 inch jelly-roll pan.
2. Bake at 500 degrees for 30 to 35 minutes or until a meat thermometer inserted into the thickest portion register 145 degrees (medium-rare). Cover tenderloin loosely with aluminum foil, and let stand 15 minutes before serving.
Henry Bain Sauce
1 9 oz bottle Chutney (Major Grey’s)
1 14 oz bottle Ketchup
1 12 oz bottle Chili Sauce
1 10 oz bottle Steak Sauce (A1)
1 10 oz bottle Worcestershire Sauce
1 t Hot Sauce
1. Process chutney in a food processor (or blender) until smooth. Add all remaining ingredients and process until blended. Cover and chill 2 hours or up to 1 week.

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