Beef Tenderloin With Henry Bain Sauce

A classy entree for special occasions. Adapted from Southern Living.

• Ready In: 1 hr 10 mins
• Serves: 10-12

Ingredients

• 1 (8 ounce) bottle mango 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  teaspoon  hot sauce
• 1⁄4 cup butter or 1⁄4 cup margarine, softened
• 2  teaspoons salt
• 1  teaspoon fresh ground pepper
• 1 (4 1/2-5 lb)  beef tenderloin, trimmed

Directions

1. Add chutney to the container of a blender or food processor; process until smooth.
2. Add the next 5 ingredients; process until blended; chill at least 2 hours.
3. In a small bowl, mix together the butter, salt, and pepper; rub over the tenderloin.
4. Place tenderloin on a lightly greased rack in a jellyroll pan.
5. Fold under 4 to 6 inches of narrow end of tenderloin to fit onto rack.
6. 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).
7. Let rest 15 minutes.
8. Serve tenderloin with sauce.
9. Alternative: tenderloin slices on homemade buns with sauce makes a great sandwich.