Beef Tenderloin With Henry Bain Sauce Recipes

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OFFICIAL HENRY BAIN'S SAUCE



Official Henry Bain's Sauce image

Henry Bain was a maitre d' at Louisville's all-male Pendennis Club in the early 20th century. This recipe was obtained through the current president of the club, a personal friend. The recipe yields 4 pints and may be quartered. Pour into pint jars for easy storage. This is a steak sauce. Some people add a small amount of bourbon whiskey.

Provided by RedHotTarheel

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 64

Number Of Ingredients 7

1 (17 ounce) jar Major Grey chutney
4 ½ ounces pickled walnuts
1 (14 ounce) bottle ketchup
1 (10 fluid ounce) bottle steak sauce (such as A1®)
1 (10 fluid ounce) bottle Worcestershire sauce
1 (12 ounce) bottle tomato-based chili sauce (such as Heinz®)
1 dash hot pepper sauce (such as Tabasco®), or to taste

Steps:

  • Mix chutney, pickled walnuts, ketchup, steak sauce, Worcestershire sauce, chili sauce, and hot pepper sauce in a large bowl. Refrigerate until ready to use. Serve at room temperature.

Nutrition Facts : Calories 26.5 calories, Carbohydrate 6.7 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 184.3 mg, Sugar 4.5 g

BEEF TENDERLOIN WITH HENRY BAIN SAUCE



Beef Tenderloin With Henry Bain Sauce image

Make and share this Beef Tenderloin With Henry Bain Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Roast Beef

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 (8 ounce) bottle mango chutney
1 (14 ounce) bottle ketchup
1 (12 ounce) bottle chili sauce
1 (11 ounce) bottle steak sauce
1 (10 ounce) bottle Worcestershire sauce
1 teaspoon hot sauce
1/4 cup butter or 1/4 cup margarine, softened
2 teaspoons salt
1 teaspoon fresh ground pepper
1 (4 1/2-5 lb) beef tenderloin, trimmed

Steps:

  • Add chutney to the container of a blender or food processor; process until smooth.
  • Add the next 5 ingredients; process until blended; chill at least 2 hours.
  • In a small bowl, mix together the butter, salt, and pepper; rub over the tenderloin.
  • Place tenderloin on a lightly greased rack in a jellyroll pan.
  • Fold under 4 to 6 inches of narrow end of tenderloin to fit onto rack.
  • Bake at 500° for 30-35 minutes or to desired degree of doneness (if you cook longer then 35 minutes, I would decrease the oven temp).
  • Let rest 15 minutes.
  • Serve tenderloin with sauce.
  • Alternative: tenderloin slices on homemade buns with sauce makes a great sandwich.

Nutrition Facts : Calories 728.1, Fat 46.2, SaturatedFat 19.2, Cholesterol 187.6, Sodium 1809.3, Carbohydrate 22.4, Fiber 2.2, Sugar 15.6, Protein 53.1

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