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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!
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.
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.
Here’s my Beef Tenderloin Sliders recipe. Make them soon. You’ll love them!
Beef Tenderloin Sliders Recipe
- 2 pounds beef tenderloin cooked medium-rare, sliced into 1/2-inch slices
- 12 slider buns split
- 4 tablespoons butter
- 1 cup horseradish sauce
- 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.
- Serve warm.
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Robyn,what is horsey sauce? Is there a recipe for horsey sauce.I’d like to try it.
Click on horsey sauce & it gives the recipe!!! Sounds yummy! Enjoy!
Where is the button to add this to my Zip List?
I do not use ZipList.
I was able to add the meat and sauce recipes added to my zip list…
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.
These are a for sure hit for the super bowl party! Love the horsey sauce too!
Love, love, love tenderloin! The rarer the better. Hubby would love the horsey sauce.
These look great! Im going to pin them and make some for Sunday night supper!
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.
You mention a mayo/mustard sauce also but I don’t see a recipe. It could be that you just mix mayo and mustard and there’s your sauce. Ha!
Yes, just a quick mixture of mayo and mustard and maybe a splash of Worcestershire if you like. I hope you enjoy the sliders! xo
Do you know about how many sandwiches the meat makes?
Hi Sara, If you use the same pounds of meat and slice in size slices according to the recipe, you should get 12 sandwiches. Enjoy! Thanks!
Do you sear the tenderloin first?
You cook the tenderloin to medium-rare on the grill or in the oven, whichever you prefer. You might like my Beef Tenderloin Recipe, Olivia.