Beef Tenderloin Sliders with Horseradish Sauce


Beef Tenderloin Sliders with Horseradish Sauce

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Course Appetizer, Snack
Servings 16 sliders


For the Beef Tenderloin

  • 1 (2.5 to 3lb) beef tenderloin preferably the center cut
  • 2 - 3 tsp kosher salt
  • 1 - 2 tsp freshly ground black pepper
  • 3 tbsp unsalted butter melted

For the Horseradish Sauce

  • 1/2 cup mayonnaise homemade or store bought
  • 1 tbsp prepared horseradish or to taste
  • 2 tbsp whole or 2% milk
  • freshly ground black pepper

For the Sliders

  • slider buns, any small bun will do
  • spinach or arugula
  • whole grain mustard


  • Remove 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 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, 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 mayonnaise, horseradish, and milk until desired consistency is reached. Season with black pepper.
  • Serve sliced beef with slider buns, spinach, and horseradish sauce.


Make the day before for best results!
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