Always Tender 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.
Servings 6 big sandwiches (or approx 15 small ones)
Ingredients
- 1 3-4 lb beef tenderloin
- 3 Tbsp Dijon mustard
- 2 Tbsp unsalted butter
- 1 Tbsp kosher salt
- 1 ½ tsp ground black pepper
- 1 cup parsley chopped, optional
- fresh arugula washed and dried
- 1 batch horseradish mustard sauce
- 1 batch blue cheese dressing
Instructions
- 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
Video
Notes
- 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.
- 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.
