Beef Tenderloin Sliders
1 4-4 ½ lb. Cremer’s whole beef tenderloin
Cremer’s “Rub me Tender” dry rub
2 packages “Junior Buns” (24 buns) OR King’s Hawaiian rolls
Thinly sliced beef tenderloin
12 slices Swiss cheese (or provolone), cut in half
2 tablespoon mayonnaise
1 tablespoon prepared horseradish
1 clove garlic, minced
1 stick butter, melted
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
½ teaspoon dried oregano
Preheat oven to 425-degrees F. Season tenderloin with “Rub me tender” seasoning. Place tenderloin in a roasting pan. Roast for 30 minutes, or until internal temperature reaches 135-degrees F, for medium-rare, 140-degrees F for medium (I went with medium). Remove tenderloin from oven, tent with foil, and let rest for 15-20 minutes. Once tenderloin is cool, cover with plastic wrap and refrigerate until you’re ready to slice. When ready, slice meat very thin, and set aside.
Preheat oven to 350-degrees F. Spray 2, 9 x 13-inch baking dishes with cooking spray. Separate buns, and place the bottoms on in the baking dishes. Layer with a couple of slices of beef tenderloin, then Swiss cheese across the buns.
In a small bowl, mix together mayonnaise, prepared horseradish and minced garlic. Spread some of the horseradish sauce along the underside of the tops of rolls, then place the tops of the rolls back on the rest of the sandwich.
In a separate small bowl, mix together the melted butter, salt, garlic powder, onion powder and oregano. Brush the mixture on the tops of the rolls, pouring any extra over the sides.Bake for 15 minutes, or until cheese starts to melt. Remove from oven, cut into individual sandwiches and serve.