Usually ONCE a football season I’ll prepare some sort of beef tenderloin to enjoy. It’s a splurge, no question, but it’s the best! Beef tenderloin is the easiest meat to prepare, and you honestly can’t mess it up (unless you commit the ultimate sin of overcooking it!). So this cut of meat is expensive, but if you are only preparing it once a year, then I think it’s worth it. Not much better in my opinion!
I prefer simple preparation to let the flavor of the beef stand out – all you need is some olive oil and maybe salt and pepper. Amp the slider up to another level by adding grainy mustard and/or horseradish sauce.
Ingredients:
1-2 whole beef tenderloins, trimmed (trimmed weight 2 1/2 – 3 1/2 lbs), depending on how many you are serving
1/4 cup extra virgin olive oil
1 cup crushed peppercorns
Dinner rolls, for serving
Grainy brown mustard, for serving
Horseradish sauce, for serving
Optional – arugula, sliced swiss or provolone cheese, sliced tomatoes
Preheat the oven to 475 degrees F.
Directions:
- Brush the tenderloins with the olive oil, and then roll in the crushed peppercorns.
- Place the meat on a roasting pan and roast for 20 to 25 minutes (depending on how “done” you like it). Let rest for at least 5 minutes before thinly slicing.
- Serve with dinner rolls, grainy mustard and horseradish sauce.
***Note: you can easily make the tenderloin the day before, bring to room temperature, then chill in the fridge and slice just before making sliders. You can also grill the tenderloins for excellent results.
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Photos:
Prosciutto Dip
Photo Credit: Cate Bogue
Prosciutto Dip
Photo Credit: Cate Bogue
Prosciutto Dip
Chill to let flavors marry; then serve with crackers.
Prosciutto Dip
I’ve packed mine in a Rubbermaid container and will carefully transport chilled to the tailgate party.