Beef Tenderloin Gourmet Sliders Print Email

Nicely browned tenderloin on small bread with greens, crispy onions and three condiments – great as an appetizer or meal.

1 whole beef tenderloin, about 3-4 pounds, tied but not fatted
¼ cup olive oil, separated (picual preferred)
2 TBS Tony’s Euro-Crust, Z Blend, Tuscan Grill rub
-or your favorite seasoning blend to taste
24 Tony’s rolls: knot, dinner or brioche rolls
-or 2 baguettes, or 1 loaf ciabatta bread
1 container Organic Girl arugula, mixed greens or baby romaine
1 pint cherry tomatoes, split
Lars’ Crispy Onions, to taste
1 batch horseradish sour cream
1 batch Sriracha Mayonnaise
1 jar spicy or honey mustard

Preheat oven to 400°.

Brush tenderloin with oil and sprinkle generously with seasoning of your choice.

Heat a heavy roasting pan, oven safe pancake skillet or two oven safe skillets over medium high heat. Drizzle with remaining olive oil and brown tenderloin on three sides. Turn to the fourth side and transfer to oven (convection fan on for even more browning). Roast to desired temperature (about 30 minutes, 120° internal suggested), remove, tent with foil and rest for 15 minutes.

Meanwhile, reduce oven to 350°. Split rolls, leave halves together and place on a cookie sheet in oven to warm.

Cut tenderloin into thin 1/8 inch slices, transfer to a serving platter and drizzle with pan drippings. Serve on rolls with greens, tomatoes and Lars Crispy Onions. Compliment with horseradish sauce, Sriracha Mayonnaise and mustard.

Serves 18-24 as appetizers, 6-8 as a main dish. – Chef Mick Rosacci,


Sriracha Mayonnaise

¼ cup mayonnaise
2 TBS Sriracha, or your favorite hot sauce, to taste
1 tsp Key Lime Juice, or lemon or lime juice
dash of soy sauce
garnish: minced scallion & crushed red pepper flakes

Blend mayonnaise, hot sauce, lime juice and soy sauce together – taste and adjust. Transfer to a decorative bowl and garnish with minced scallion and crushed red peppers, or fresh red and green chiles. – Chef Mick (Michaelangelo) Rosacci, --


Horseradish Sauce

1 pint sour cream
3-4 TBS prepared or fresh grated horseradish
¼ cup chopped fresh parsley
dashes of Worcestershire Sauce
¼ tsp agave nectar or sugar

Blend together, using less horseradish at first – taste and adjust. Chill for several hours and rest at room temperature for 60 minutes before serving, if time allows. – Chef Mick (Michaelangelo) Rosacci, --

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