Wednesday, May 1, 2013

Kentucky Grilled Beef Tenderlloin with Henry Bain's Sauce

Henry Bain was the Head Waiter at Louisville's Pendennis Club. He created this sauce which became a Derby & year round Louisville favorite with beef.  This sauce is also amazing with burgers for a less formal affair.


1 beef tenderloin
1 cup Major Grey's chutney
2 oz pickled walnuts, optional
1 cup ketchup
2/3 cup A-1 sauce
1/4 cup Worcestershire
3/4 cup Chili sauce
dash Tabasco


Grill tenderloin to desired temperature. Slice and serve hot or cold.  Whisk chutney and walnuts in food processor. Mix in other ingredients. Serve at room temperature. Store in refrigerator.

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