Instructions: Process chutney in a blender or food processor until smooth. Add ketchup and next 4 ingredients, and process until blended. Chill at least 2 hours.

Stir together butter, salt, and pepper; rub over tenderloin. Place 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 degrees for 30 to 35 minutes or to desired degree of doneness. Let stand 15 minutes before serving. Serve tenderloin with sauce.

This recipe yields 10 to 12 servings.

Comments: Henry Bain Sauce originated with the headwaiter at the Pendennis Club in Louisville.

For testing purposes only, we used Major Greys Chutney and A.1. Steak Sauce.

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