Ingredients
Henry Bain sauce
- 2 bottles heinz or other ketchup
- 1 bottle a-1 sauce
- 1 bottle heinz 57
- 4 ounce worcestershire sauce
- 4 ounce major grey chutney
- 2 tablespoon rice wine vinegar
- 1/2 cup english black walnuts
Preparation
Baking Directions:
Lightly marinate one center-cut Creekstone Farms prime beef tenderloin in olive oil, kosher salt, coarse black pepper, fresh minced garlic.
Roast in CVAP oven at 135 degrees with 10 percent evaporation setting.
For Henry Bain: Blend ingredients lightly in food processor until mixed.
Should be slightly chunky in texture.
Serve tenderloin with sauce.
