Ingredients:
1 (8 ounce) bottles mango chutney
1 (14 ounce) bottles ketchup
1 (12 ounce) bottles chili sauce
1 (11 ounce) bottles steak sauce
1 (10 ounce) bottles Worcestershire sauce
1 teaspoon hot sauce
1/4 cup butter or 1/4 cup margarine, softened
2 teaspoons salt
1 teaspoon fresh ground pepper
1 (4 1/2-5 lb) beef tenderloin, trimmed
Directions:
Add chutney to the container of a blender or food processor; process until smooth.
Add the next 5 ingredients; process until blended; chill at least 2 hours.
In a small bowl, mix together the butter, salt, and pepper; rub over the tenderloin.
Place tenderloin 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 500F for 30-35 minutes or to desired degree of doneness (if you cook longer then 35 minutes, I would decrease the oven temp).
Let rest 15 minutes.
Serve tenderloin with sauce.
Alternative: tenderloin slices on homemade buns with sauce makes a great sandwich.
Servings: 10-12
Time preparation: 20 min.
Time total: 70 min.