Monday, December 17, 2012

Beef Tenderloin Sliders

So first of all, I have to apologize for the lack of posting lately. Between the technical issues with my pictures, and starting a new job, it's been kind of crazy. But I promise, no more lapses!

Anyway, onto the delicious recipe. It's the holiday season and time for holiday parties! Brett and I decided to have a pre-holiday party party and have a few people over to have some dinner before going out. But I was struggling with trying to figure out what to prepare for dinner.

Turkey? No, way too ornate. Ham? Nah, not in the mood. Brett suggested pizza but I didn't feel like preparing something that took so much time in the kitchen. 

So I sat down nestled in with my new Bon Appetit magazine on my Kindle and waited for inspiration. And I found it. A beef tenderloin with horseradish cream. But I didn't feel like just serving beef. Because then I'd have to figure out side dishes, and also this was a crowd I didn't particularly know well. 

One of the things that I think is Brett's favorite thing to eat are sliders. Sliders with anything on it. And I figured well, beef is good on sandwiches, no? And then I thought well, beef tenderloin sliders sounds fancy and also low key! A perfect combo. 

One thing I have to note though is that beef tenderloin is STAGGERINGLY expensive. Like woah expensive. I don't buy beef tenderloin ever, so I wasn't quite prepared. BUT the 3 lbs of beef tenderloin, when made into sliders, lasts for DAYS. We had it for dinner on Sunday and dinner Monday as well. So while it is expensive, it can span many meals and make it FAR more economical. 

Also, it's delicious. This preparation makes melt in your mouth beef tenderloin and the cream serves as a really fabulous condiment. I also added some arugula to give it a peppery veggie crunch. 

If you're serving a crowd this holiday season I highly recommend making these. They were a huge hit and really easy to do. Plus you don't need to worry about the beef staying warm, because the tenderloin is just as good on sliders cold as warm! So I hope you enjoy!! 

Adapted from Bon Appetit

Horseradish Cream
1/2 cup plus 2 tablespoons crème fraîche or sour cream (about 5 ounces)
1 1/2 tablespoons (or more) drained prepared horseradish
1 1/2 tablespoons drained green peppercorns, minced, or coarsely ground pink peppercorns
Kosher salt

Beef
3 garlic cloves, chopped
1 tablespoon chopped fresh thyme
2 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons freshly ground pink peppercorns
1 3-pound center-cut beef tenderloin at room temperature
1 bunch fresh rosemary
1 tablespoon olive oil
1 tablespoon unsalted butter

Extras
Slider buns
Arugula

Mince the garlic cloves and chop the thyme and combine with the ground pepper and salt (don't worry about it being pink or whatever peppercorns, and fresh ground pepper will work). Rub the tenderloin and press into it to stick. Wrap the tenderloin in plastic wrap and leave out for at least an hour to let it marinade.


Preheat the oven to 425°. Heat up the oil and butter in a cast iron or large skillet over medium high heat. Put the tenderloin in the pan.

Brown well on all sides. The process should take no more than 3-5 minutes.

Lay the rosemary sprigs under the wire of a roasting pan (or do what I do, use a baking sheet and a wire rack to help raise the meat - my beautiful roasting pan is in Connecticut because we don't have room). I had to tie up my roast a bit because it wasn't a full piece. If this happens, just use kitchen twine. Roast for 30 minutes.

While the beef roasts, whip the creme fraiche until peaks form (basically until you can pull out the wire whisk and little peaks stand).

Fold in the horseradish and the ground peppercorns. I used multi color peppercorns, doesn't need to be pink.

Combine well and refrigerate while the roast finishes.

Remove the roast when the internal temperature has reached 125°.

Let the tenderloin rest for at least 15 minutes. THIS IS IMPORTANT! You need to let it rest or all the precious juices will just spill out. Then carve the tenderloin by cutting into thing slices.

Serve with the rolls, horseradish cream, arugula and voila! Perfect dinner!

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