Grilled Beef Tenderloin with Henry Bain Sauce
- Yield servings
Known for fine grilled and pit-roasted meats, this recipe is Don Strange's signature dish
The grilled tenderloin can be served chilled and sliced thin, with thin-sliced party rye bread and various sandwich spreads so that guests can make their own sandwiches.
- Beef Tenderloin:
- 1 whole beef tenderloin, 4 1/2 to 5 pounds, trimmed of fat and silverskin
- Kosher salt and freshly ground black pepper to taste
- Henry Bain Sauce:
- 2 cups Major Grey's chutney
- 1 3/4 cups ketchup
- 1 1/4 cups A-1 steak sauce
- 1 1/4 cups Worcestershire sauce
- 2/3 cup good-quality bourbon whiskey (optional)
- 2 teaspoons Tabasco sauce
- Make the Henry Bain Sauce by placing all ingredients in a blender and processing until smooth and well blended. Refrigerate until ready to serve. Serve at room temperature. Any unused portions of the sauce can be refrigerated for up to two weeks.
- To grill the tenderloin, season the meat all over with salt and a liberal amount of black pepper, actually rubbing the pepper into the meat. Using cotton butcher’s twine, tie the tenderloin at 2-inch intervals to maintain the round shape and uniform thickness. Place the meat on a parchment-lined baking sheet and set aside to dry-marinate at room temperature for 1 hour.
- Build a hardwood charcoal fire in a barbecue pit and allow it to burn down until the coals are glowing red and covered by a layer of white ash, about 20-30 minutes. Place the grill rack 6 inches above the coals. Glaze the tenderloin all over with olive oil. Place the meat over the hottest part of the fire to sear it, turning often with chef’s tongs (searing the meat gives it a nice caramelized brown color and seals in the juices.) Finish grilling on medium-low heat.*
- When the meat is done to the desired stage, transfer to a cutting board, cover loosely with foil, and allow to rest for 10 minutes to redistribute the juices. Slice into 1/2-inch-thick slices. Serve hot with Henry Bain Sauce.
*Total cooking time will vary according to the exact weight of the meat, but generally, for medium-rare, the doneness level for optimum taste and tenderness, figure about 16 minutes of grilling time per pound. Be sure to use an instant-read thermometer to determine the internal temperature.
Here’s a handy guide for calculating the degree of doneness in grilled or roasted meats:
Rare: 120-125 degrees
Medium-rare: 130-135 degrees
Medium: 140-145 degrees
Medium-well done: 150 degrees
Well done: Above 155 degrees
Reprinted with permission from Don Strange of Texas: His Life and Recipes