Derby Week Recipes – Beef Tenderloin With Henry Bain Sauce

This is another beloved entree at Derby time. Leftovers are almost better than the main course!

Beef Tenderloin

· 2 to 2-1/2 pounds beef tenderloin
· 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
· 2 teaspoons minced fresh garlic
· 1 teaspoon salt
· 1/2 teaspoon freshly ground black pepper
· 1 or 2 tablespoons olive oil

Remove the meat from the refrigerator an hour before cooking.

Heat the oven to 500 degrees. Combine thyme, garlic, salt and pepper. Brush the meat with olive oil. Rub the seasoning mixture all over the meat. Place on a roasting pan, put the pan in the oven, shut the door and immediately reduce heat to 400 degrees.

Roast the beef 30 minutes and read its internal temperature. At 125 degrees, its center will be red and slightly warm. At 135, the center will be pink.

Remove from oven, drape loosely with a piece of foil and let the meat stand at least 10 minutes before trying to carve it. (Its internal temperature will rise a few degrees on standing.) Slice as desired for serving.

Serves at least 8.

Henry Bain Sauce.

Henry Bain sauce is a sweet-sour-spicy beef sauce invented by a maitre d’ at Louisville’s exclusive Pendennis Club in the early 20th century.

· 1 (17-ounce) jar Major Grey’s chutney
· 1/2 of 9-ounce jar imported pickled walnuts (optional)
· 1 (14-ounce) bottle ketchup
· 1 (11-ounce) bottle A-1 Steak Sauce
· 1 (10-ounce) bottle Worcestershire sauce
· 1 (12-ounce) bottle chili sauce
· Tabasco, to taste

Put the chutney and walnuts, if using, in a blender and chop fine or puree as you prefer (you’ll need to stop and stir). Combine with other ingredients and season to taste with Tabasco.

Makes 4 pints.

Serve with hot or cold roast beef. Spread on beef sandwiches, serve with pot roast, etc. Also good served with cream cheese as a cracker spread.

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