Beef Tenderloin With Henry Bain Sauce

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