Searned Henry Bain Sauce-Covered Roasted Beef Tenderloin
Crankin' Up the Flavor with Henry Bain's Legendary Sauce
Saddle up, folks! We're gonna whip up a mouthwatering, southern-style beef tenderloin dish that'll take your taste buds on a wild ride. This ain't no ordinary steak, y'all. We're bustin' out Henry Bain's beloved sauce, a 100-year-old gem from Louisville, Kentucky, that's been a Derby Day staple since time immemorial.
Servings: 6 to 8 hooligansDifficulty: Easy as piePrep Time: 1 hour and 10 minutes (including 1 hour active time)
Ingredients
- 3 lbs beef tenderloin, shaped 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
What in Tarnation is Henry Bain Sauce?
Henry Bain Sauce is a swanky sauce born and bred in Louisville's posh Pendennis Club over a century ago. Made by a maître d' named Henry Bain, who clocked in truckloads of hours at the club, this magical concoction is a tangy tomato-vinegar blend that's rich in flavor and perfect for amplifying game, beef, and other meats.
Let's Get Cookin'!
Let's get this party started. Set your oven to 450°F and put your beef tenderloin on a roasting rack on a baking sheet, giving it a rub-down with canola oil. Season it with kosher salt and freshly ground black pepper on all sides. Let it chill out while your oven gets nice and hot (at least 30 minutes).
While the beef is workin' on its tan, combine the remaining ingredients in a tiny saucepan and heat 'em up over medium heat. Cook that sauce, stirring occasionally, until it thickens to the consistency of a neatly coiffed mustache – about 15 minutes should do it.
When your oven is warm and your beef is ready, pop it in the oven and wait for it to reach an internal temperature of 100°F (roughly 10 to 15 minutes). Once it's reached that temperature, jack up the heat to 500°F and don't forget to brush that sauce all over your beef like you're painting a masterpiece. Brush on 1/4 of the glaze to start and reapply 1 to 2 tablespoons of the glaze every 5 minutes until your meat thermometer reads 120°F for a delicious medium-rare tenderloin.
Pull that bad boy out of the oven, tent it with foil, and let it rest for a cool 10 minutes. Slice your beef into 1-inch slices, and voila! Serve it up with that zesty, lip-smackin' sauce on the side.
Now, pass those forks, and let's dig in, folks! You ain't seen nothing like this Derby Day delight!
- The Henry Bain Sauce, a 100-year-old gem from Louisville, Kentucky, that's been a Derby Day staple since time immemorial, is a tangy tomato-vinegar blend, especially perfect for amplifying game, beef, and other meats.
- In the unique category of uncategorized, we have Henry Bain's Legendary Sauce, a swanky sauce that's rich in nutrition, as it's included in a mouthwatering, southern-style beef tenderloin recipe.
- As we whisk up a Derby Day delight, we start by seasoning the beef tenderloin with kosher salt and freshly ground black pepper, then baste it with a mix of Henry Bain's Sauce and other condiments, including A.1. Steak Sauce, Heinz Chili Sauce, ketchup, Worcestershire sauce, and Major Grey's Chutney.
- Following this recipe for a zesty, lip-smackin' beef tenderloin, we'll end up with a steak that's not only delicious but also packed with a host of recipes and flavors, owing to the inclusion of Henry Bain's legendary sauce, d6aa875b76d163189f4f377194ee744e.
