Grilled Beef Tenderloin with Henry Bain Sauce
(Henry Bain was the Head Waiter at Louisville's Pendennis Club. He created this sauce which became a Derby and year round Louisville favorite with beef.)

1 beef tenderloin
1 cup Major Grey's chutney
2 oz Pickled walnuts ( If available they add a lot to this sauce, but don't let it stop you if you don't have them )
1 cup catsup
5 oz A-1 sauce
2 oz Worchestershire
6 oz chili sauce
dash Tabasco

Grill tenderloin to desired temperature. Slice and serve hot or cold.

Henry Bain Sauce:
Whisk chutney and walnuts in food processor. Mix in other ingredients. Serve at room temperature. Store in refrigerator.