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.
(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.
MsgID: 3126111
Shared by: Gladys/PR
In reply to: Recipe: Steak Recipes (20)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Steak Recipes (20)
Board: Daily Recipe Swap at Recipelink.com
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and without prior notification or explanation. Failure to follow the guidelines
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Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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