Beef Tenderloin With Henry Bain Sauce Recipes

BEEF TENDERLOIN WITH HENRY BAIN SAUCE

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.

OFFICIAL HENRY BAIN'S SAUCE

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.

BEEF TENDERLOIN WITH HENRY BAIN SAUCE

Steps:

• 1. Preheat oven to 500. Stir together butter, salt, and pepper; rub over tenderloin. Place tenderloin on a lightly greased wire rack in a 15x10" jelly roll pan. (Fold under narrow end of tenderloin to fit on rack.) 2. Bake for 30-35 min or until a meat thermometer inserted into thickest portion registers 145 (medium-rare). Cover tenderloin loosely with aluminum foil, and let stand 15 min before serving. Henry Bain Sauce 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. Process chutney in a food processor until smooth. Add ketchup and remaining ingredients, and process until blended. Cover and chill 2 hrs. or up to 1 week.

BEEF TENDERLOIN WITH HENRY BAIN SAUCE

Steps:

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

HENRY BAIN SAUCE

Steps:

• In a small pot set over medium heat, stir all the ingredients except the watercress. Heat until slightly thickened, then remove from heat. Allow to cool and refrigerate until ready to use.
• Just before serving, if you like, stir chopped watercress into the sauce.