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 & year round Louisville favorite with beef.

Ingredients:

• 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 Worchestershire
• 3/4 cup Chili sauce
• dash Tabasco

Preparation:

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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