Beef Tenderloin

Beef Tenderloin with Henry Bain Sauce

Freeze any leftover sauce for later use.

Ingredients:

• 1 9 oz. bottle chutney
• 1 14 oz. bottle ketchup
• 1 12 oz. bottle chili sauce
• 1 10 oz. bottle steak sauce
• 1 10 oz. bottle Worcestershire sauce
• 1 tsp. hot sauce
• 1/4c. butter or margarine, softened
• 2 tsp. salt
• 1 tsp. freshly ground pepper
• 1 4 1/2 to 5 lb. beef tenderloin, trimmed
• Dinner rolls

Directions:

• 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 fit on rack.)
• Bake at 500 degrees for 30 to 35 minutes or until a meat thermometer inserted into the thickest portion of tenderloin registers 145 degrees (medium-rare).
• Loosely cover tenderloin with aluminum foil and let stand 15 minutes before serving.
• Serve tenderloin with sauce and dinner rolls.

Recipe from Southern Living

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