Roasted Beef Tenderloin with Henry Bain Sauce
Henry Bain, a waiter at Louisville’s Pendennis Club, created this sauce more than 100 years ago, but it has remained a favorite in Kentucky, especially on Derby Day. It’s typically served on the side, but we decided to slather it all over the tenderloin, giving the meat a sweet, spicy glaze.
This recipe was featured as part of our Kentucky Derby Day menu.
- 3 pounds beef tenderloin, trimmed and tied as necessary
- 1 tablespoon canola oil
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup A.1. Steak Sauce
- 1/3 cup Heinz Chili Sauce
- 1/3 cup ketchup
- 1/3 cup Worcestershire sauce
- 2 tablespoons Major Grey’s Chutney
- 1Heat the oven to 450°F and arrange a rack in the upper third. Place meat on a rack over a baking sheet and rub with oil. Sprinkle salt and pepper on all sides and let meat come to room temperature while the oven is heating, at least 30 minutes.
- 2Meanwhile, combine remaining ingredients in a small saucepan and place over medium heat. Cook, stirring occasionally, until sauce is thick and coats the back of a rubber spatula without running off, about 15 minutes.
- 3Roast tenderloin until a meat thermometer inserted in the thickest part reads 100°F, about 10 to 15 minutes. Remove from the oven and increase the oven temperature to 500°F.
- 4While the oven is heating, brush all sides of the meat with 1/4 of the glaze, then return to the oven. Continue brushing 1 to 2 tablespoons of the glaze on the meat every five minutes until the thermometer reads 120°F (for rare), about 15 to 20 minutes.
- 5Remove tenderloin from the oven, tent with foil, and let rest at least 10 minutes. Slice into 1-inch-thick pieces and serve with remaining sauce on the side.
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