Beef Tenderloin With Henry Bain Sauce

By ezunich

Ingredients

• 1/4 cup butter, softened
• 2 tsp. salt
• 1 tsp. freshly ground pepper
• 1 (4 1/2- to 5-lb.) beef tenderloin, trimmed
• Henry Bain Sauce*
• Garnish: fresh thyme sprigs
• Henry Bain Sauce 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
• Spicy Horseradish Sauce
• 2/3 cup reduced-fat sour cream
• 3 tbs horseradish
• 2 tbs light mayonnaise
• 1 tbs white wine vinegar
• 1 tsp dry mustard
• 1/4 tsp salt
• 1/4 tsp ground red pepper

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 500°. Stir together butter, salt, and pepper; rub over tenderloin. Place tenderloin on a lightly greased wire rack in a 15- x lO-inchj elly-roll pan. (Fold under narrow end of tenderloin to fit on rack.)

2_ Bake at 500° for 30 to 35 minutes or until a meat thermometer inserted into thickest portion registers 145° (medium rare). Cover tenderloin loosely with aluminum foil, and let stand 15 minutes before serving. Serve tenderloin with Henry Bain Sauce. Garnish, if desired.

Henry Bain Sauce

1. Process chutney in a food processor until smooth. Add ketchup and remaining ingredients, and process until blended. Cover and chill 2 hours or up to 1 week.

Spicy Horseradish Sauce


1. Stir together all ingredients in a small bowl. Cover and chill 1 hour or up to 3 days.