Cold Marinated Tenderloin

1/2 cup soy sauce
6 tbls. honey
4 tbls vinegar
3 tsp garlic powder
3 tsp ground ginger
1 1/2 c salad oil
2 green onion, chopped
1 tenderloin, (3 -4 pounds)

Combine soy sauce, vinegar, garlic powder, ginger, oil, and onions.
Place meat in a shallow glass pan and cover with marinade.
Refrigerate for at least 12 hours.
Bring meat to room temperature.
Grill for 20 to 25 minutes, basting with marinade.
Refrigerate overnight, slice thin and serve.
Serve with Henry Bain Sauce.

Henry Bain Sauce

12 ounces Major Grey chutney
1/2 bottle pickled walnuts
14 ounces ketchup
10 ounces A-1 sauce
10 ounces Worchestershire sauce
12 ounces chili sauce
hot pepper to taste

Whiz chutney with walnuts in blender or food processor.
Mix well with other ingredients.
Store in sterilized jars.
Serve with beef.

A Louisville favorite for many years, this was originated by the head waiter at the Pendennis Club.

This recipe is shared by Joe Bill and Debbie Meng.  Joe Bill is considered one of the leading U.S. authorities on the Angus breed. He graduated from Western Kentucky University with a B.S. in Animal Science and Biology. Between 1970 and 1999, Joe Bill was managing partner of Meng Farms, Inc., a family owned purebred Black Angus operation. He also served as a consultant to the Angus industry, advising purebred operations throughout the United States. In 1999, Joe Bill joined Creekstone Farms, where his responsibilities included developing the genetic platform and cattle management protocol for Creekstone Farms Premium Black Angus Beef.