Friday, July 17, 2009

Tangy Beef Tenderloin Sliders

I first ordered these at a pub in Manchester, NH. After a long day of teaching I just wanted to mindlessly watch tv and eat something tasty and comforting.

I knew, after ONE bite that this was something I had to try and re-create at home.

The combination of the toasted bun, spicy tender beef, sweet and crunchy caramelized onions; zesty, creamy sauce and tomatoes is a winner! (enough adjectives for ya?)

Watch the Studio 5 segment here or visit their website for more info.

Here's the recipe...

  • Caramelize onions (about 1 1/2 large) slow and low with 1/2 butter 1/2 olive oil until golden and sweet.

  • Prepare tomato Pesto & Horseradish cream (see recipes below)

  • Cook beef filets (see recipe & instructions below). While resting, spread butter on split buns (dinner rolls work nicely for this) and grill in a pan until warm and toasty.

  • Assemble. Tomato pesto on the bottom, a few slices of beef, cream and onions.

Tomato Pesto

  • 2 - 3 vine-tipe tomatoes, chopped fine (approx. 2 cups)

  • 2 cloves (or more depending on your taste), chopped finely

  • 1/2 cup finely chopped red onion

  • small bunch basil, chopped finely (approx. 2 Tbsp.

  • Salt & Pepper to taste

  • 2 Tbsp. good quality olive oil

Horseradish Cream

  • 1/2 cup mayonnaise (or Miracle whip)

  • 1/2 cup sour cream

  • 1/4 cup horseradish (or to taste)

  • 1 Tbsp (or more) fresh lemon juice to get a thinner consistency

  • a few Tbsp of chopped Chives

Best EVER Beef Tenderloin Steaks

What you'll need:

  • Cast Iron Skillet

  • Peanut Oil

  • Seasoning of Choice (we use Montreal Steak Seasoning)


  • Take meat out of the fridge about 1-2 hours before cooking. You want the meat at room temp.

  • Place skillet in over set fo 550 degrees F.

  • Once over has reach 550, let skillet remain in oven for 45 minutes so pan is SUPER hot.

  • While skillet is heating up, lightly coat filets with peanut oil and season, rubbing seasoning on every part.

  • Turn largest element on stove top to high.

  • Once skillet is heated and stove top is at full temp, remove skillet from oven and place on stove top (please be careful, everything is very hot!)

  • Place filets in skilled and sear both sides for 30 seconds each. If you cast iron skillet is properly seasoned, you should not have to add any more oil to pan, as there is oil on the beef.

  • At this point, insert an electronic meat thermometer in one of the filets (from the side towards the middle) to moniter temp.

  • Place skillet in over for four minutes, turn meat and time another 4 minutes. Take meat out when temp reaches desired doneness (137 for rare, 145 for med. rare.)

  • Take meat out, cover lightly with aluminum foil and let rest 4 minutes. Slice and serve!

If you don't have a temperature probe, you can check the doneness by touching the top of the meat with the tip of some tongs. If you press down and there is a lot of give, then it's rare. As the meat cooks, it will get firmer to the touch. In my over, med. rare take approx. 9-10 minutes, but this all depends on the thickness of the filet. You definately do not want to over cook this meat. It's expensive and tastes best med-rare and under.

These are perfect for an appetizer, lunch or create a trio of sliders for a main course.



kwgirl said...

YUM! It all looks SO AMAZING!
Thanks for the great giftie from K & will be fun to put together:)

Alice Golden said...

there are no end to your talents Sue! these look amazing and I enjoyed the cooking segment just as much as your paper crafting segments - pretty soon you'll have your own show :)

Tolegranny said...

Great Blog and interesting food too. Makes me hungry for more.

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