Active Time: 1 hour
Makes: 6 to 8 servings
Ingredients:
• 3 pounds (1.3 kg) beef tenderloin, trimmed and tied as necessary
• 1 tablespoon canola oil
• 1 tablespoon kosher salt
• ½ teaspoon freshly ground black pepper
• ⅓ cup A.1. Steak Sauce
• ⅓ cup Heinz Chili Sauce
• ⅓ cup ketchup
• ⅓ cup Worcestershire sauce
• 2 tablespoons Major Grey’s Chutney
Method:
- Heat the oven to 450°F (232°C) 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 (37°C), about 10 to 15 minutes. Remove from the oven and increase the oven temperature to 500°F (260°C).
- While the oven is heating, brush all sides of the meat with ¼ 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 (48°C 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.
http://www.chow.com/recipes/19066-roasted-beef-tenderloin-with-henry-bain-sauce