Beef Tenderloin with Henry Bain Sauce

Ingredients

• 4.5 pound beef tenderloin trimmed
• 0.3 cup butter softened
• 12 ounce chili sauce 
• 1 teaspoon hot sauce 
• 14 ounce catsup 
• 8 ounce chutney 
• 1 teaspoon pepper freshly ground
• 2 teaspoons salt 
• 11 ounce steak sauce 
• 10 ounce worcestershire sauce 

Equipment

• food processor
• frying pan
• oven
• blender

Directions

1. Process chutney in a blender or food processor until smooth.
2. Add ketchup and next 4 ingredients, and process until blended. Chill at least 2 hours.
3. Stir together butter, salt, and pepper; rub over tenderloin.
4. 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.
5. Bake at 500 for 30 to 35 minutes or to desired degree of doneness.
6. Let stand 15 minutes before serving.
7. Serve tenderloin with sauce.
8. NOTE: For testing purposes only, we used Major Grey's Chutney and A. Steak Sauce.