Beef Tenderloin With Henry Bain Sauce

Ingredients

• 1 (4 1/2- to 5-pound) beef tenderloin, trimmed
• 1 teaspoon freshly ground pepper
• ¼ cup butter or margarine, softened
• 1 teaspoon hot sauce
• 1 (10-ounce) bottle Worcestershire sauce
• 1 (10-ounce) bottle steak sauce
• 1 (12-ounce) bottle chili sauce
• + 4 more ingredients
• • 1 (14-ounce) bottle ketchup
  • 1 (9-ounce) bottle chutney
  • Dinner rolls
  • 2 teaspoons salt

Process chutney in a food processor until smooth. Add ketchup and next 4 ingredients, and 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 narrow end of tenderloin to f...

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