Roasted Beef Tenderloin with Henry Bain Sauce Recipe
By
Kate Ramos
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Henry Bain, a waiter at Louisville’s Pendennis Club, created this sauce more than 100 years ago, but it has remained a favorite in Kentucky, especially on Derby Day. It’s typically served on the side, but we decided to slather it all over the tenderloin, giving the meat a sweet, spicy glaze.
This recipe was featured as part of our Kentucky Derby Day menu.
INGREDIENTS
- 3 pounds beef tenderloin, trimmed 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
INSTRUCTIONS
- Heat the oven to 450°F and arrange a rack in the upper third. Place meat on a rack over a baking sheet and rub with oil. Sprinkle salt and pepper on all sides and let meat come to room temperature while the oven is heating, at least 30 minutes.
- Meanwhile, combine remaining ingredients in a small saucepan and place over medium heat. Cook, stirring occasionally, until sauce is thick and coats the back of a rubber spatula without running off, about 15 minutes.
- Roast tenderloin until a meat thermometer inserted in the thickest part reads 100°F, about 10 to 15 minutes. Remove from the oven and increase the oven temperature to 500°F.
- While the oven is heating, brush all sides of the meat with 1/4 of the glaze, then return to the oven. Continue brushing 1 to 2 tablespoons of the glaze on the meat every five minutes until the thermometer reads 120°F (for rare), about 15 to 20 minutes.
- Remove tenderloin from the oven, tent with foil, and let rest at least 10 minutes. Slice into 1-inch-thick pieces and serve with remaining sauce on the side.
Another life-long Louisvillian here... I agree with tbaden. I've always seen it as a condiment/side sauce rather than as part of the cooking process. Classic way to serve: Cold or room temp, on little "Camelot Buns" (buttery cross between a biscuit and a roll) from Louisville's Camelot bakery. Spoon the Henry Bain onto the meat, and close the sandwich.
Also, my recipe calls for a few pickled walnuts in the sauce. (Run walnuts & sauce through a blender or food processor.) They're not always easy to find, but add a certain tang to it!
As a life-long Louisvillian, my biggest suggestion to this recipe is that we would NEVER cook Henry Bain Sauce prior to using it!!!! Just mix the ingredients together and serve on the side with the medium-rare roasted beef tenderloin. If you wish to use it as a "glaze" for the meat, well OK - I've never seen that done in KY, but suppose it would taste fine.
Love the sauce. Try camelized onions in the sauce.
If you have not tried henry bains sause don't knock it--
I used the sauce from this recipe and combined it with this: http://www.chow.com/recipes/10866?tag...
I then cooked the steak less per the "Chef's" comments above. It was wonderful.
rare for me not more than 120 is just right !! have to cook this one up . what is this and cut off all the fat that is what makes it great john
Sounds terrble... maybe they should just eat the Tenderloin with Maple syrup instead.
"Well done" and "tenderloin" should never be used in the same sentence. If you must, roast a pot roast instead or perhaps a cole haan. The will all taste the same.
I agree all 125°is a great target temperature for tenderloin! I've never cooked it above 130°no matter who my guests are, I refuse to destroy a nice cut of beef.
For people like beef well done is always Beef Jerky!
As an untrained chef but cooking enthusiast, I find that 125F is a great target temp for a beautiful med-rare beef tenderloin. Of course, one must let it rest for at least 10 minutes. For diners who are especially jus-averse, the end cuts are good, or you might need to recycle a couple cuts to the heat. I generally try to avoid any guests who would use the words "well done" and "beef" in the same sentence.
As a trained chef and cooking teacher, I think kramos' temperatures are too high. Don't forget to allow for carry-over cooking, as the beef will continue to cook outside of the oven from the retained heat of the oven. The proper temperatures are 140F for medium well, and 150F for well-done. (The USDA uses the higher temperatures in their charts, but chefs they ain't) Be sure to let the roasts stand for at least 10 minutes before carving them so the juices can redistribute themselves throughout the meat, and the retained oven heat can disipate and continue cooking the beef. The temperatures will rise about 10F. If you are nervous about doneness, you can go another 5F in the oven.
The truth is that beef tenderloin is a very lean cut, and it will dry out if cooked more than medium. Even if you prefer well-done meat, this well-done tenderloin cut turns out dry, tough, and cottony--not a good way to serve the most expensive beef roast at the butcher's! I suggest a cut with more intramuscular fat, such as top loin roast.
This could be a good recipe for a cold buffet because the lack of intramuscular fat in tenderloin sidesteps the problem of cold beef fat, which isn't too appetizing. I'd serve the top loin version hot.
i will try this for the party of mother's day, i was looking for cold beef tenderloin recipe, so can be made the day before, you think that this one it is ok cold too? thanks youuu
Hey kimcheesoup,
For medium-well you want the thermometer to read 165°F and well done is at 170°F or above.
Hope you enjoy the recipe!
what temp does the thermometer have to read for med-well? what temp for well done?
thanks!