Official Henry Bains Sauce Recipes

BEEF TENDERLOIN WITH HENRY BAIN SAUCE

Steps:

• Add chutney to the container of a blender or food processor; process until smooth.
• Add the next 5 ingredients; process until blended; chill at least 2 hours.
• In a small bowl, mix together the butter, salt, and pepper; rub over the tenderloin.
• Place tenderloin on a lightly greased rack in a jellyroll pan.
• Fold under 4 to 6 inches of narrow end of tenderloin to fit onto rack.
• Bake at 500° for 30-35 minutes or to desired degree of doneness (if you cook longer then 35 minutes, I would decrease the oven temp).
• Let rest 15 minutes.
• Serve tenderloin with sauce.
• Alternative: tenderloin slices on homemade buns with sauce makes a great sandwich.

HENRY BAIN SAUCE

Steps:

• In a small pot set over medium heat, stir all the ingredients except the watercress. Heat until slightly thickened, then remove from heat. Allow to cool and refrigerate until ready to use.
• Just before serving, if you like, stir chopped watercress into the sauce.

HENRY BAIN (PORK) SAUCE

Steps:

• Puree the chutney in a food processor.
• Pour the chutney into a large mixing bowl and blend in all other ingredients with a whisk.
• Refrigerate for at least 8 hours before serving to allow the flavors to meld.
• Note: Lea and Perrins' Steak sauce also works well in this recipe.
• This sauce will keep for a long time if refrigerated.

OFFICIAL HENRY BAIN'S SAUCE

Steps:

• Mix chutney, pickled walnuts, ketchup, steak sauce, Worcestershire sauce, chili sauce, and hot pepper sauce in a large bowl. Refrigerate until ready to use. Serve at room temperature.