BEEF TENDERLOIN WITH HENRY BAIN SAUCE

BEEF TENDERLOIN WITH HENRY BAIN SAUCE image

Yield 8 servings

Number Of Ingredients 6

¼ c butter, softened
2 t salt
1 t fresh ground black pepper
1 (4 ½ to 5 lb) beef tenderloin, trimmed
Henry Bain Sauce
Garnish: fresh thyme sprigs

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.