- Henry Bain Sauce
- 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 sauce
Grill Tenderloin to desired temperature and let rest.
Mix all remaining ingredients completely and set aside.
Once tenderloin has rested, slice to desired thickness and plate in center of plate.
Spoon Henry Bain sauce over sliced tenderloin and serve with desired side items.
Dish can be served hot or cold.