She Strengthens

A Taste of Kentucky: Henry Bain’s Signature Sauce

For over a century, Henry Bain’s legendary sauce has been a staple in Kentucky, particularly on Derby Day. This sweet and spicy glaze is typically served on the side, but we decided to take it to the next level by slathering it all over a tender beef tenderloin.

The Story Behind the Sauce

Henry Bain, a humble waiter at Louisville’s Pendennis Club, created this iconic sauce more than 100 years ago. Despite its age, it remains a beloved favorite in Kentucky, especially during the Kentucky Derby.

A Sweet and Spicy Twist

We put a creative spin on this classic recipe by using it as a glaze for a tender beef tenderloin. The result is a sweet and spicy masterpiece that’s sure to impress your guests.

Recipe Details

Yield: 6 to 8 servings
Difficulty: Easy
Total Time: 1 hour 10 minutes
Active Time: 1 hour

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

Step-by-Step Instructions

Preheat and Prepare

Heat the oven to 450°F and arrange a rack in the upper third. Place the meat on a rack over a baking sheet and rub with oil. Sprinkle salt and pepper on all sides and let the meat come to room temperature while the oven is heating, at least 30 minutes.

Create the Glaze

Meanwhile, combine the remaining ingredients in a small saucepan and place over medium heat. Cook, stirring occasionally, until the sauce is thick and coats the back of a rubber spatula without running off, about 15 minutes.

Roast and Glaze

Roast the 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.

Serve and Enjoy

Remove the tenderloin from the oven, tent with foil, and let rest at least 10 minutes. Slice into 1-inch-thick pieces and serve with the remaining sauce on the side.