Beef Tenderloin Sliders with Horseradish Sauce
The creamy horseradish sauce is everything.
Serves6 to 8
A perfectly cooked beef tenderloin is truly a sight to behold. The delectable cut often made special-occasion appearances when I was growing up, but Easter Sunday and its rosy-hued tenderloin tea sandwiches was always a holiday favorite.
After early church and egg hunts in our finest spring whites, my family would race home to enjoy my mother’s fabulous Southern spread. All of our favorite mainstays were there — think buttery deviled eggs and pickled Sea Island shrimp — but her signature beef tenderloin sliders were the ultimate pièce de résistance.
The whole presentation just shouted “celebration!” with stacks of sliced beef tenderloin piled high on an heirloom silver platter. The accompaniments were simple, as they should be — just crustless white sandwich bread and plenty of Duke’s mayo.
Every cook should keep this dish up their sleeves. It continues after all these years to be a runaway hit, and I am reminded why time-tested recipes in all of their simplicity never fail to impress. I guess, in this case, mothers really do know best.
Why You’ll Love It
- It’s a family-favorite. My mom always made these beef tenderloin sliders for the holidays and family gatherings.
- You can roast the beef tenderloin in advance. Beef tenderloin is ideal to make in advance, since a good chilling allows it to be sliced like a dream.
Key Ingredients in Beef Tenderloin Sliders
- Beef tenderloin: I am aware that beef tenderloin can be a pricey cut of meat, but, in my opinion, its flavor is unparalleled and worth every cent for a special occasion. Using it for sliders allows me to cook a smaller cut and get more bang for my buck. There is no need to be intimidated if you have never cooked a beef tenderloin: an instant-read thermometer is all that is required to protect your investment.
- Horseradish sauce: I gussy up my favorite homemade mayonnaise with a hint of horseradish, but I always keep some plain for those who don’t prefer the heat.
- Dinner rolls: I still have a soft spot for cheap white bread, but warm Parker House rolls are now my clear winner.
- Greens: Use your choice of baby spinach or arugula.
How to Make Beef Tenderloin Sliders
- Let beef tenderloin sit before roasting. Remove tenderloin from the refrigerator at least one hour before cooking. Trim any fat and silver skin from the beef and discard.
- Roast the beef tenderloin. Preheat the oven to 475°F. Tie the roast in 1 1/2-inch intervals if necessary and place in a large roasting pan. Season with salt and pepper. Cook the beef for 15 minutes. Pour the butter over the beef and continue roasting until it reaches an internal temperature of 130°F for medium rare.
- Cool to room temperature, then refrigerate. Allow the meat to cool to room temperature, then wrap in foil and refrigerate for 8 hours or overnight.
- Thinly slice. Cut into very thin slices for sliders.
- Make the horseradish sauce. Combine mayonnaise, horseradish, and milk until desired consistency is reached. Season with black pepper.
- Assemble the sandwiches. Serve sliced beef with dinner rolls, spinach or arugula, and horseradish sauce.
Helpful Tips
This recipe uses a smaller cut of beef tenderloin cooked at a high temperature. For larger cuts, reduce the oven temperature to 400°F after 15 minutes to prevent the meat from drying out.
What to Serve with Beef Tenderloin Sliders
Beef Tenderloin Sliders Recipe
The creamy horseradish sauce is everything.
Serves 6 to 8
Nutritional Info
Ingredients
For the beef tenderloin:
- 1
(2 1/2 to 3 pound) beef tenderloin, preferably the center cut
- 2 to 3 teaspoons
kosher salt
- 1 to 2 teaspoons
freshly ground black pepper
- 3 tablespoons
unsalted butter, melted
For the horseradish sauce:
- 1/2 cup
mayonnaise, store-bought or homemade
- 1 tablespoon
prepared horseradish, or to taste
- 2 tablespoons
whole or 2% milk
Freshly ground black pepper
For the sliders:
Dinner rolls, such as Parker House
Baby spinach or arugula
Whole grain mustard
Instructions
Remove 1 (2 1/2 to 3 pound) beef tenderloin from the refrigerator at least one hour before cooking. Trim any fat and silver skin from the beef and discard.
Preheat the oven to 475°F. Tie the roast in 1 1/2-inch intervals if necessary and place in a large roasting pan. Season with 2 to 3 teaspoons kosher salt and 1 to 2 teaspoons freshly ground black pepper. Cook the beef for 15 minutes. Pour the butter over the beef and continue roasting until it reaches an internal temperature of 130°F for medium rare, 25 to 30 minutes. (The temperature will rise 5 to 10 degrees while resting.)
Allow the meat to cool to room temperature, then wrap in foil and refrigerate for 8 hours or overnight. Cut into very thin slices for sliders.
For the horseradish sauce, combine 1/2 cup mayonnaise, 1 tablespoon prepared horseradish, and 2 tablespoons whole or 2% milk until desired consistency is reached. Season with more black pepper if desired.
Serve sliced beef with dinner rolls, baby spinach or arugula, and horseradish sauce.