Beef Tenderloin Sliders Recipe

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Beef tenderloin has to be one of my favorite cuts of meat in all the land. So naturally, I’m all about these beef tenderloin sliders. I can’t get enough of them!

Beef Tenderloin Sliders Recipe | ©addapinch.com

They are perfect for serving as an appetizer for a party or even as an entree for a special family meal. Basically, you can’t go wrong with them. They are too fabulous for anyone to deny. Seriously.

Beef Tenderloin Sliders Recipe | ©addapinch.com

For a party, I love to make sure the beef tenderloin is as rare as possible and then serve thinly sliced slivers of beef tenderloin on small rolls with a bit of my horsey sauce on each. As an entree, I go bigger. You know the saying, “go big or go home?” It applies to turning these into a manly meal, for sure.

Beef Tenderloin Sliders Recipe | ©addapinch.com

Here’s my Beef Tenderloin Sliders recipe. Make them soon. You’ll love them!

5.0 from 1 reviews
Beef Tenderloin Sliders Recipe
 
Prep time
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Beef Tenderloin Sliders make the perfect party appetizers or main dish delights. Get this easy, elegant beef tenderloin sliders recipe perfect for entertaining.
Author:
Serves: 12
Ingredients
  • 2 pounds beef tenderloin, cooked medium-rare, sliced into ½-inch slices
  • 12 slider buns, split
  • 4 tablespoons butter
  • 1 cup horsey sauce
Instructions
  1. Spread butter onto both sides of split slider buns. Toast on griddle or in a large skillet until lightly golden brown. Remove from griddle and spread with horsey sauce and top with beef tenderloin slices. Add more horsey sauce on top of beef tenderloin slices and top with top of slider bun.
  2. Serve warm.

Enjoy!
Robyn xo

DISCUSS

    • 6

      says

      I think you should be able to add it if you use the ziplist recipe clipper. However, I do not have it installed on my site. So glad you were able to save it.

      Robyn

  1. 10

    Jan says

    I do an economy version of this….using London broil, marinade overnight in a sauce such as Dale’s or Moore’s. Grill over a charcoal grill to rare/med rare, let rest, then slice thin. I slice the rolls (Sister Shubert’s yeast rolls is a favorite, but many types will work) and put them in a basket, then a covered casserole of the sliced meat, and two types of sauce–horsey and then a mayo/mustard mix for those that do not like horseradish….don’t understand how anyone could not like the horsey sauce, but still. Guest make-up their own rolls. Thin slicing across the grain is the key to making the London broil tender. The tenderloin would be better, but definitely a higher cost.

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