Ingredientes para Beef Tenderloin With Henry Bain Sauce
- 1/2 cup mango chutney
- 1/4 cup ketchup
- 1/4 cup chili sauce
- 1/4 cup steak sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 4 tablespoons (1/2 stick) unsalted butter
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2-3 pound trimmed beef tenderloin
- 1/4 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 1/4 teaspoon black pepper
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Cómo preparar Beef Tenderloin With Henry Bain Sauce
- In a blender or food processor, combine 1/2 cup mango chutney and process until completely smooth.
- Add 1/4 cup red wine vinegar, 2 tablespoons Dijon mustard, 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce, and 1/4 teaspoon black pepper to the blender.
- Blend until thoroughly combined and smooth.
- Transfer the sauce to a bowl and refrigerate for at least 2 hours to allow the flavors to meld.
- In a small bowl, combine 4 tablespoons (1/2 stick) softened unsalted butter, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- Rub the butter mixture evenly over the entire surface of the 2-3 pound trimmed beef tenderloin.
- Preheat oven to 500°F (260°C). Place the tenderloin on a lightly greased rack set inside a jellyroll pan for even cooking.
- Gently fold under 4 to 6 inches of the narrow end of the tenderloin to help it fit securely on the rack.
- Roast the tenderloin in the preheated oven for 30-35 minutes, or until it reaches your desired internal temperature (use a meat thermometer). For medium-rare, aim for 130-135°F (54-57°C).
- Remove the tenderloin from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
- Slice the tenderloin against the grain and serve immediately with the chilled Henry Bain Sauce.
- **Alternative:** Serve tenderloin slices on toasted homemade buns with the sauce for a delicious sandwich!
Nutrition Information (Approximate per serving)
Sodium
75 g
Sugar
62g
Fat
95g
Carbs
7g
