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grilled beef tenderloin with
Henry Bain sauce


Bain was the Head Waiter at Louisville's Pendennis Club. He created this sauce, which became a Derby & year round Louisville favorite with beef.

1 beef tenderloin, 6-8 oz per servingXnumber of guests
1 C Major Grey's chutney
2 oz pickled walnuts, optional
1 C ketchup
2/3 C A-1 sauce
1/4 C Worcestershire
3/4 C chili sauce
dash Tabasco

  1. 1. Grill tenderloin to desired temperature. Slice and serve hot or cold.
    2. Whisk chutney and walnuts in food processor. Mix in other ingredients. Serve at room temperature.

Recipe from www.kentuckyderbyparty.com