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

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 enter beef heaven in no time. Adapted from Ina Garten.
Course Appetizer, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Resting time 15 minutes
Total Time 35 minutes
Servings 6 big sandwiches (or approx 15 small ones)


  • 1 3-4 lb beef tenderloin
  • 3 Tbsp Dijon mustard
  • 2 Tbsp unsalted butter
  • 1 Tbsp salt
  • 1 ½ tsp kosher salt
  • 1 cup parsley chopped, optional
  • fresh arugula washed and dried


  • Preheat oven to 500°
  • Pat beef dry with paper towels. Place on baking sheet.
  • 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.
  • Season the first half with half of the salt and pepper. Add chopped parsley if using.
  • 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 ¼ to ½" thick. For sandwiches, you can slice it thinner if you prefer.


  • 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.
  • Serve with Horseradish Dijon sauce or Blue Cheese Spread.
  • 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.