Beef Tenderloin Sliders
With Halloween and Christmas parties’ right around the corner, our very own Chef Richard has put together this simple 6 step Beef Tenderloin Slider recipe to help you impress your guests!
Serving Size: 10-15
What you will need:
- 3 lbs. of beef tenderloin
- Mini slider buns (30)
- Fresh lemon and lime juice
- ¾ cup oil (olive, vegetable, canola)
- Fresh garlic
- ¼ tbsp. black pepper
- ¼ cup balsamic vinegar
- 2 tbsp. fresh rosemary
- Butter
- ¼ tbsp. Sriracha
- ¼ cup mayonnaise
Step 1: Cut tenderloin into 30 bite size pieces (2 oz.)
Step 2: Marinate beef. In a large bowl mix together your ¼ cup balsamic vinegar, ¾ cup oil, 1 tbsp. fresh garlic, 2 tbsp. rosemary, ¼ tbsp. black pepper, and squeeze of lime. Mix in the beef pieces and rub in the ingredients. Cover bowl and marinate for a minimum of 2 hours, best at 24 hours.
Step 3: In a medium size bowl mix together ¼ tbsp. fresh garlic, ¼ cup mayonnaise, ¼ tbsp. of Sriracha and a squirt of lemon. Voila! Sriracha Mayo! You can use less or more Sriracha as desired.
Step 4: Preheat oven to 350°F. Butter the slider buns and place on a baking sheet. Bake in oven for approximately 5 minutes or until gently toasted. You can prepare these 30-60 minutes prior to serving. To prevent the buns from getting too hard and crunchy place them in a basket and wrap tinfoil over them.
Step 5: Remove tenderloin from marinade and grill them on medium heat for 15 minutes or until desired temperature (rare, medium rare, medium, well done).
Step 6: Spread the prepared Sriracha mayo on the top of each slider bun and add the tenderloin.
WOW FACTOR: If you really want to WOW your guests, add some colour to your buns by using edible paint OR add a potato chip to the top OR better yet, both!
Red and Green for Christmas OR Black and Orange for Halloween!
This is a fan favourite for our guests here at the John D. Bradley Centre and we are pleased to share it with you!
Want to give it a try? Share your creation with us by tagging @ckentconventions