Beef Tenderloin With Henry Bain Sauce

Name: Beef Tenderloin With Henry Bain Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 serving(s)
Ingredients: 8 ounces major grey's chutney; 14 ounces ketchup; 12 ounces chili sauce; 11 ounces A.1. Original Sauce; 10 ounces bottle Worcestershire sauce; 1 teaspoon hot sauce; 1/4 cup butter, softened; 2 teaspoons salt; 1 teaspoon fresh ground pepper; 4 1/2-5 lbs beef tenderloin, trimmed

Submitted by Epi Curious

"This recipe came from Southern Living several years ago. I made it for an appetizer at a holiday gathering and everyone ate so much, they hardly had room for dinner afterwards. What was left was taken home by my guests. It is YUMMY and sooooooooo easy. I had several people ask for the recipe and it is now a tradition at their houses as well."

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Ready In:: 45mins
Ingredients:: 10
Serves:: 12

ingredients

8 ounces major grey's chutney
14 ounces ketchup
12 ounces chili sauce
11 ounces A.1. Original Sauce
10 ounces bottle Worcestershire sauce
1 teaspoon hot sauce
¹⁄₄ cup butter, softened
2 teaspoons salt
1 teaspoon fresh ground pepper
4 ¹⁄₂ - 5 lbs beef tenderloin, trimmed

directions

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.