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Beef Tenderloin With Henry Bain Sauce Recipe

Elevate your next special occasion with this luxurious Beef Tenderloin, featuring a rich and decadent Henry Bain Sauce. Adapted from a Southern Living classic, this recipe delivers tender, flavorful beef perfectly complemented by a vibrant, homemade sauce. Impress your guests with this elegant and unforgettable dish!

Prep Time 20 mins
Cook Time 70 mins
Calories 728.1 kcal
Protein 106g
Rating 5.0 (1 Reviews)
Beef Tenderloin With Henry Bain Sauce 109

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make Beef Tenderloin With Henry Bain Sauce

  1. In a blender or food processor, combine 1/2 cup mango chutney and process until completely smooth.
  2. 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.
  3. Blend until thoroughly combined and smooth.
  4. Transfer the sauce to a bowl and refrigerate for at least 2 hours to allow the flavors to meld.
  5. In a small bowl, combine 4 tablespoons (1/2 stick) softened unsalted butter, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
  6. Rub the butter mixture evenly over the entire surface of the 2-3 pound trimmed beef tenderloin.
  7. Preheat oven to 500°F (260°C). Place the tenderloin on a lightly greased rack set inside a jellyroll pan for even cooking.
  8. Gently fold under 4 to 6 inches of the narrow end of the tenderloin to help it fit securely on the rack.
  9. 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).
  10. 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.
  11. Slice the tenderloin against the grain and serve immediately with the chilled Henry Bain Sauce.
  12. **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

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat The Americas American Southern Holiday Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Main Dish Beef Oven Meat Roast Beef Equipment 4 Hours Or Less