Beef Tenderloin With Henry Bain Sauce Recipe

Name: Beef Tenderloin With Henry Bain Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces major grey's chutney; 14 ounces ketchup; 12 ounces chili sauce; 11 ounces A.1. Original Sauce; 10 ounces bottle Worcestershire sauce; 1 teaspoon hot sauce; ¼ cup butter, softened; 2 teaspoons salt; 1 teaspoon fresh ground pepper; 4 12-5 lbs beef tenderloin, trimmed

Servings: persons

8 ounces major grey's chutney
14 ounces ketchup
12 ounces chili sauce
11 ounces A.1. Original Sauce
10 ounces bottle Worcestershire sauce
1 teaspoon hot sauce
¼ cup butter, softened
2 teaspoons salt
1 teaspoon fresh ground pepper
4 12-5 lbs beef tenderloin, trimmed

1
Process chutney in a food processor until smooth.
2
Add ketchup and next 4 ingredients and process until blended.
3
Chill at least 2 hours.
4
Stir together butter, salt and pepper; rub over beef.
5
Place on a lightly greased rack in a 15 x 10 inch jellyroll pan.
6
Fold under 4 to 6 inches of the narrow end of the beef to fit onto rack.
7
Bake at 500 degrees for 30 to 35 minutes or desired doneness.
8
Let stand 15 minutes before serving.
9
Serve beef carved with sauce and dinner rolls.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces major grey's chutney, 14 ounces ketchup, 12 ounces chili sauce, 11 ounces A.1. Original Sauce, and more.

Yes, Beef Tenderloin With Henry Bain Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Tenderloin With Henry Bain Sauce

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