Beef Tenderloin With Henry Bain Sauce Recipes
HENRY BAIN SAUCE
Provided by Sam Sifton
Categories easy, condiments, sauces and gravies
Time 10m
Number Of Ingredients 8
Steps:
- In a small pot set over medium heat, stir all the ingredients except the watercress. Heat until slightly thickened, then remove from heat. Allow to cool and refrigerate until ready to use.
- Just before serving, if you like, stir chopped watercress into the sauce.
BEEF TENDERLOIN WITH HENRY BAIN SAUCE
Make and share this Beef Tenderloin With Henry Bain Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Roast Beef
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Add chutney to the container of a blender or food processor; process until smooth.
- Add the next 5 ingredients; process until blended; chill at least 2 hours.
- In a small bowl, mix together the butter, salt, and pepper; rub over the tenderloin.
- Place tenderloin on a lightly greased rack in a jellyroll pan.
- Fold under 4 to 6 inches of narrow end of tenderloin to fit onto rack.
- Bake at 500° for 30-35 minutes or to desired degree of doneness (if you cook longer then 35 minutes, I would decrease the oven temp).
- Let rest 15 minutes.
- Serve tenderloin with sauce.
- Alternative: tenderloin slices on homemade buns with sauce makes a great sandwich.
Nutrition Facts : Calories 728.1, Fat 46.2, SaturatedFat 19.2, Cholesterol 187.6, Sodium 1809.3, Carbohydrate 22.4, Fiber 2.2, Sugar 15.6, Protein 53.1
OFFICIAL HENRY BAIN'S SAUCE
Henry Bain was a maitre d' at Louisville's all-male Pendennis Club in the early 20th century. This recipe was obtained through the current president of the club, a personal friend. The recipe yields 4 pints and may be quartered. Pour into pint jars for easy storage. This is a steak sauce. Some people add a small amount of bourbon whiskey.
Provided by RedHotTarheel
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 64
Number Of Ingredients 7
Steps:
- Mix chutney, pickled walnuts, ketchup, steak sauce, Worcestershire sauce, chili sauce, and hot pepper sauce in a large bowl. Refrigerate until ready to use. Serve at room temperature.
Nutrition Facts : Calories 26.5 calories, Carbohydrate 6.7 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 184.3 mg, Sugar 4.5 g
BEEF TENDERLOIN WITH HENRY BAIN SAUCE
This recipe came from Southern Living several years ago. I made it for an appetizer at a holiday gathering and everyone ate so much, they hardly had room for dinner afterwards. What was left was taken home by my guests. It is YUMMY and sooooooooo easy. I had several people ask for the recipe and it is now a tradition at their houses as well.
Provided by Epi Curious
Categories < 60 Mins
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Process chutney in a food processor until smooth. Add ketchup and next 4 ingredients and process until blended. Chill at least 2 hours. Stir together butter, salt and pepper; rub over beef. Place on a lightly greased rack in a 15 x 10 inch jellyroll pan. Fold under 4 to 6 inches of the narrow end of the beef to fit onto rack. Bake at 500 degrees for 30 to 35 minutes or desired doneness. Let stand 15 minutes before serving. Serve beef carved with sauce and dinner rolls.
Nutrition Facts : Calories 534.8, Fat 34.9, SaturatedFat 14.9, Cholesterol 154.8, Sodium 1499, Carbohydrate 18.7, Fiber 1.8, Sugar 13, Protein 34.7
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- Process chutney in a food processor until smooth. Add ketchup and next 4 ingredients, and process until blended. Chill sauce at least 2 hours.
- Stir together butter, salt, and pepper; rub over tenderloin. Place on a lightly greased rack in a jellyroll pan. (Fold under narrow end of tenderloin to fit on rack.)
- Bake at 500° for 30 to 35 minutes or until a meat thermometer inserted into thickest portion of tenderloin registers 145° (medium-rare). Loosely cover tenderloin with aluminum foil, and let stand 15 minutes before serving. Serve tenderloin with sauce and dinner rolls.
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- Process chutney in a blender or food processor until smooth. Add ketchup and next 4 ingredients, and process until blended. Chill at least 2 hours.
- Stir together butter, salt, and pepper; rub over tenderloin. Place on a lightly greased rack in a jellyroll pan. Fold under 4 to 6 inches of narrow end of tenderloin to fit onto rack.
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Recipes for our quality pork products of all differents kinds. Call us to place an order today or with any questions about recipes! (856) 423-1192
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#time-to-make #course #main-ingredient #preparation #main-dish #beef #oven #meat #roast-beef #equipment #4-hours-or-less
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