Beef Tenderloin With Henry Bain Sauce Recipe

Ingredients for Beef Tenderloin With Henry Bain Sauce

• Mango Chutney
• Ketchup
• Chili Sauce
• Steak Sauce
• Worcestershire Sauce
• Hot Sauce
• 4 tablespoons (1/2 stick) unsalted butter, softened
• 1 teaspoon salt
• Fresh Ground Pepper
• Beef Tenderloin

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!