BEEF TENDERLOIN WITH HENRY BAIN SAUCE

By akselden

Ingredients

• 1 (8 ounce) bottle 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 tsp. hot sauce
• 1/4 C. butter or margarine, softened
• 2 tsp. salt
• 1 tsp. freshly ground pepper
• 1 (4 1/2- to 5 pound) beef tenderloin, trimmed

Preparation

Step 1

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 tenderloin. Place on a lightly greased rack in a 15x10 inch jelly roll pan. Fold under 4-6 inches of narrow end of tenderloin to fit onto rack.

BAKE at 500° for 30 to 35 minutes or to desired degree of doneness. Let stand 15 minutes before serving.

SERVE tenderloin with sauce and dinner rolls.

Prep: 10min., Bake: 35 min., Chill: 2 hrs.