Beef Tenderloin Sliders

The sandwich that works at any gathering—big, small, dinner party or potluck. Beef tenderloin sliders are a meat-lover crowd pleaser. Period. And preparing the beef roast is a cinch. This is one you’ll be asked to make again and again. Adapted from Ina Garten and Epicurious.

photo styling: Paige Wassel | photography: Hartman Pictures

Beef tenderloin sandwiches on slate and wooden plates with a moscow mule in a copper mugBeef tenderloin. Do those two words intimidate you? Trust me, friend, they won’t after you read this post. I’ve got some foolproof roasting tips that are going to make you feel a whole lot better. Beef tenderloin is less scary when it’s followed by the word “slider,” right? Sliders are so friendly and when they’re filled with beef tenderloin? Come. On. A beef tenderloin slider is something special and I have a hard time resisting it on a menu.

And when you tote this beauty to a gathering? You better put on a bumper suit ‘cuz there’s gonna be a stampede.

overhead shot of a wood table with beef tenderloin with rolls, arugula and blue cheese dressingI am a big recipe researcher. I love reading lots of recipes to figure out the best way to make a dish successful without too much fuss. That being said, I am a big blender of techniques and recipes from many of my favorite chefs, magazines and bloggers.This beef tenderloin slider is a combo of an old Epicurious recipe with Ina Garten’s classic beef tenderloin preparation method and my sauces. Separately, they are so good. Together they rock. On to the sandwich.

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Person setting a table with a beef tenderloin sandwich and a Moscow mule in a copper mug on a wooden table Roasting Options

There are several schools of thought about roasting a filet of beef or beef tenderloin. Sloooooow and lowwwww.

Fast and high like Ina’s recipe above. Or a combo of both.

You can prepare it so many ways. Frankly, the key to the best beef tenderloin depends on the quality of the beef. And beef tenderloin typically is high quality BECAUSE it’s beef tenderloin. That’s my theory. I have paid more; I have paid less. And more isn’t always better— but sometimes it can be. Wagyu -I see you. And the technique you use to roast it isn’t going to ruin it but overcooking it can. See what I mean? Lots of ways to cook a beef tenderloin which can be overwhelming.

The secret to the best beef tenderloin recipe

One word – thermometer. If you don’t have one, don’t make this recipe (or any other) without a good meat thermometer.

Here’s the old school skinny:

  • Invest in a thermometer from a tried-and-true brand like Taylor, preferably without too many bells and whistles. You don’t need a digital or one that connects to your phone or talks to you. A classic thermometer with numbers and a hand is best because there’s less to break.
  • Get a backup thermometer because sometimes even the best malfunctions. I can’t tell you how many holidays I worked at Williams-Sonoma where customers would come in and say their beef and dinner were ruined because their thermometer broke.
  • Test your thermometer- ideally before the big event.

Preparing the beef

  • For any roast, it’s crucial that the meat is trimmed, especially the silver strip in beef tenderloin. If your beef isn’t trimmed, ask your butcher to do it. Sometimes there is a surcharge, but trust me, it’s worth it so you don’t lose any of that pricey, beautiful meat. You want to eat it, not pitch it.
  • Once you have your meat trimmed, pat it completely dry with paper towels.
  • Brush it with olive oil or in my recipe’s case, butter and Dijon.
  • Season it well with salt and pepper.
  • You can truss the beef to even out the roast and give you nice even pieces when slicing. You do that by tucking the narrower end under and tying it securely with twine. Cut off the excess twine.
a sheet pan of a raw beef tenderloin coated with Dijon mustard, butter and parsley and salt and pepper

How to roast beef tenderloin

On to the preparing the beef tenderloin recipe…

  • Blend some softened butter with Dijon mustard. It’s ok if the mixture isn’t perfectly smooth. Starting with one side, smear half of the Dijon butter all over the beef with a spreader.
  • Next, liberally season the first side with lots of salt and pepper. To be honest, the amounts in the recipe are just a suggestion. Go with your family’s tastes and preferences.
  • Dress your seasoned beef up with some chopped parsley. Or don’t. This is an optional step — my finished beef tenderloin sliders don’t have parsley. I like options. Instead of parsley, I topped the sandwiches with arugula which adds another layer of pepper and a nice crunch.
  • Roast the beef on high for 25 minutes at 500˚. Open a window a bit and turn on the fan. You’ll want good ventilation and a pretty clean oven.

Oh gosh. This sandwich is good stuff.

overhead shot of a wood table with beef tenderloin sandwiches with arugula and blue cheese dressing and moscow mulesThe best condiments for beef tenderloin

You didn’t think I could make a sandwich with just beef and bread, did you? This beef tenderloin slider demands just a little more mustard or maybe a tich of blue cheese, dontchya think?

Since I am a girl who likes options, I offer you two: horseradish mustard sauce and a chunky blue cheese dressing. Many times I dress half the sandwiches with each and I label them with a little homemade flag or stand which my kids would call “boujie.” I just think it’s polite.

TBH, it doesn’t matter what you label them with because the sandwiches will be gone pretty darn quick.

And the peppery arugula? Over the top perfect. I’d advise stockpiling a few sandwiches or at least some of the beef for the next day. You’re gonna want it.

Beef tenderloin sandwiches on slate and wooden plates with a moscow mule in a copper mug and blue cheese sauce

Making sliders

Grab your favorite bread. Slider rolls work great for a big party; brioche rolls add an unbeatable richness; French bread cut into rolls make a hearty serving. Any way you slice it, this beef tenderloin is yummo whether eaten sans bread or with it!

Now about those sauces…

I am blue cheese obsessed. My kids add ranch to everything; I add blue cheese. And this blue cheese dressing, sauce, spread… whatever you call it. Forget the bottled stuff. This is THE best blue cheese dressing, if I say so myself.

For another option, I present an equally good Dijon horseradish sauce adapted from the Epicurious recipe. Use full fat sour cream for extra richness.

Make ahead, storage and freezer tips

Make ahead. I have made it up to a day ahead, refrigerate it and then let it come to room temp before assembling the sliders.

Storage. Store leftovers in a sealed, resealable bag for up to 3 days.

Freeze. You can freeze beef tenderloin in a freezer safe bag or container for up to 3 months. Defrost in the refrigerator before serving at room temperature.

What goes with beef tenderloin?

Quick Italian Couscous

Italian Arugula Salad

Last Meal Mac ‘n Cheese


For a crew:

Roast a whole tenderloin. Use slider buns and after cutting beef into nice thick slices, cut each slice in half or thirds depending on the width of the slices. Spread the slider buns with spread of your choice. Top with arugula for great peppery flavor and crunch.

For a few:

Pick up a smaller tenderloin at the market either packaged or have your butcher cut the amount you need. I have done 2 lb roasts and they make enough sandwiches for 2 beautifully and some leftovers. For a satisfying dinner, make a salad with the leftovers with a mix of crisp lettuce and arugula and some crumbled blue cheese and cherry tomatoes.

Made this recipe?

I’d love it if you’d share your review and leave a star rating and comment!

Beef tenderloin sandwiches on slate and wooden plates with a moscow mule in a copper mug.
5 from 22 votes

Beef Tenderloin Sliders

Full of flavor and perfect every time. Make sure you have a good thermometer and a decently clean oven and you'll have perfectly cooked beef tenderloin in less than 50 minutes. Delicious on its own for the holidays with creamy mashed potatoes.
Prep Time:10 minutes
Cook Time:25 minutes
Resting time:15 minutes
Total Time:50 minutes
Servings 6 big sandwiches (or approx 15 small ones)
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  • Preheat oven to 500°
  • Pat beef dry with paper towels. Place on baking sheet.
    1 3-4 lb beef tenderloin
  • Meanwhile, mix softened butter and mustard together in a small bowl. Spread half of the mixture over one side of the beef with a spatula or spreader. You can use your hands but it gets messy and a lot of butter ends up on your hands and not the beef.
    3 Tbsp Dijon mustard, 2 Tbsp unsalted butter
  • Season the first half with half of the salt and pepper. Add chopped parsley if using.
    1 Tbsp kosher salt, 1 1/2 tsp ground black pepper, 1 cup parsley
  • Turn the beef over. Repeat Steps 3 & 4. 
  • Roast in preheated oven for 25 minutes until thermometer reaches 135° for medium rare. It might take a little longer depending on your oven. If you want rare, roast to 125° and medium 140°.
  • Remove from oven and rest for approximately 15 minutes. The beef will continue to cook while it rests.
  • Slice 1/4 to 1/2″ thick. For sandwiches, you can slice it thinner if you prefer.
  • Layer beef on ciabatta, potato or slider rolls. Sprinkle on arugula. Serve with horseradish mustard sauce and/or blue cheese dressing.
    fresh arugula


  • Clean your oven before roasting as this is a high heat. And i suggest opening a window so as not to set off a smoke alarm.
  • So good with Horseradish Dijon sauce or my homemade blue cheese dressing.
  • Don’t tent with foil too tightly so that the crust stays crispy.
  • Make Ahead Tip: You can roast the beef the day before and bring to room temperature for serving. I usually assemble the sandwiches placing the beef on the rolls for a buffet and have guests add their sauce or spread of choice.
Course: Appetizer, Main Course
Cuisine: American
Author: Lori Murphy
Did you make this recipe? Tag @josieandnina or tag #josieandnina!

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  1. Hello- planning to make for Christmas Day around lunch. Any suggestions for ahead prep.. need to make the day before in the morning due to other house visits.

    1. Hi Barb! Is it possible for you to make it the morning of Christmas? Because it’s only an hour recipe, it doesn’t take much time and can be kept at room temperature. I’d cook it to rare because it’ll continue cooking as it sits. It’s such a pricey, special cut of meat and you’ll want it to be just right.

      If the day before is the only option (and I haven’t tried this myself), then I’d roast it to rare (125-130˚). After cooking, I’d cool it for a bit in the pan before cooling completely on a rack (the bottom crust might get too soft if it sits in the pan too long once the pan cools). Wrap foil loosely around the whole roast (unsliced) and refrigerate. The next day, I’d bring it to room temperature and either slice and serve or I might broil it to crisp up the top (but don’t want to cook it anymore). Hope that helps! Let me know what you decide and a merry Christmas to you and yours!🎄

  2. This looks delicious! Can you tell me what type of rolls you use with the beef? We’re making it for Christmas Eve dinner and my mom and I are wondering which type of bread/brand you use makes the best sandwiches with the tenderloin? Thank you!

    1. For the sliders, I usually use a potato roll. You can also find slider rolls now at the store too and even better brioche slider rolls 😊. Please let me know if you have any more questions – always happy to help!!

    2. Hi Kristen – great question and thanks for asking! For the sliders, I usually use a potato roll. You can also find slider rolls now at the store too and even better brioche slider rolls 😊. Please let me know if you have any more questions – always happy to help!!

  3. I can’t find the recipe for the blue cheese spread. I can’t figure out what I’m missing but I see the tenderloin recipe and the mustard/horseradish recipe but I want to make both for a party this weekend and I just don’t see the blue cheese recipe.

    1. Hi Darsee! I recently updated the recipe card totally missed linking it to the blue cheese dressing (also on my site). Thank you for letting me know…all corrected and I’m sorry for the confusion! Happy holidays!!

  4. What can I substitute for the dijon mustard in the butter rub that goes on the beef? Have some mustard haters in the group:(. Can I just omit? Or should I sub in some sort of spice mix?

    1. Hi Molly! I can’t recommend anything else to substitute for the mustard as it helps create a barrier and adds even more moistness to the meat/crust. The mustard haters (and I have a few too 😊) might barely know it’s there. (I do have some friends who do leave it out altogether so you could try that). The mustard adds a slight tang more than anything. The salt and pepper (because there is a lot) are tasted the most. Hope that helps!

  5. Lori,

    I’m a big fan of sous vide. Would there be any downside to cooking the tenderloin sous vide, finishing it on a very hot grill and serving it with layers of thinly sliced meat (I have a vintage deli slicer)?

    Thank you.

    1. Lucky you to have a deli slicer! It’s all on preference for sure…I like tenderloin thick best so I can really appreciate the cut and how tender it is! Let me know how it works for you😊

      1. Thanks!

        Good point! Think I’ll try it both ways with the bleu cheese….

        I’ll let you know my preference if you’d like.


  6. I made these for my wife’s birthday and everyone raved! Such a great tenderloin slider. I made BOTH sauces, but I think the blue cheese was my fave!5 stars

  7. We made these beef tenderloin sliders for the 4th of July and there wasn’t a single one left. It was the perfect dinner, everyone raved.5 stars

  8. If you’re making ahead of time, do you slice it before you refrigerate or after. Thinking of bringing on a boating trip and don’t want to ruin. Thanks!

    1. Hi Ashley! Great question! I would do whatever is easiest for you. If you have a kitchen area on the boat, cool the tenderloin completely and wrap in plastic and foil and slice it on-site. Another option (and prob what I would do to make my life easier) would be to slice the beef and assemble the sandwiches, wrapping them individually in plastic. Make sure the beef is cooled before wrapping so you don’t accidentally steam the bun or they’ll be wet. Keep them in a cooler until ready to serve and bring the sauces in containers. A boat trip sounds so fun! Enjoy!

  9. Lori, what’s the smallest but you would get for 2 people? Butcher just told me that I had to get at least 5lbs but yikes we can’t eat that much 😳 You May text me as well as I’m back in car doing last minute food shopping 🤣🤔

    1. Hey Marg! They do shrink down a tich so 2-3 lbs? Have the butcher cut it for you! My local store sells small ones of that size. My suggestion would be to call ahead! Texting you this too..make sure to request it be trimmed as well! Let me know how it works!

  10. Hello! My oven isnt the greatest – do you think this recipe would work if I roast it at 400-425 instead and just roast it longer?

    1. Hi Jolien – I think if you could do the 425˚ that would be better than the 400˚. You just might not have as toasty of a crust but definitely you can just roast it and get your thermometer to the internal temp of 135˚. If you try it, I’d love to hear how it works out for you! Thanks for asking!!

  11. Your beef tenderloin and horseradish mustard sauce has been our family go-to for decades!! Always a crowd pleaser! Site looks beautiful and so many great ideas! Merry Christmas ❤️🎄5 stars

    1. Thanks Cindy! It’s one of our favs too – I think if I didn’t serve it on a holiday, there might be some definitely sad faces!

  12. Beef and bread are an AMAZING combo! I’m super stoked to have found such a wonderful recipe along with all the delicious sauces I can use to give it extra flavour. Thanks!5 stars

  13. These beef sliders are the best! The meat is so tender and full of flavor. Perfect for when I have guests over 🙂5 stars

  14. These sound so yummy! I will be including these in our Christmas Eve buffet. Do you recommend assembling ahead of time or are they better assembled by the guest? I want to avoid soggy rolls if done ahead of time. Any suggestions?

    1. Merry Christmas Dawn! Great question – I usually make the beef either earlier the same day or the day before I plan to serve the sandwiches. I then refrigerate the meat and bring it to room temp before I assemble the sandwiches. If you serve the sauces on the side, you shouldn’t have any sogginess issues. Let me know how it works for you or if you have any more questions! And thank again!