You'll have a happy New Year when you and your guests feast on Aussie Grassfed Beef Tenderloin Sliders; so festive and flavorful with the fuss!
I love the holiday season because grocery stores throw some super sales on Aussie Grassfed Prime Rib and Beef Tenderloin, and I love serving guaranteed-to-be-tender and flavorful, easy to prepare, grassfed beef to my friends and family. I consider serving such quality beef as my gift to pleasing my guests' palate and tummy. I must say, Aussie Grassfed Beef cooks to perfection every time I prepare it plus due to the leanness it digests better. And after my success in slow-roasting an Aussie Grassfed Beef Tenderloin a few days after Christmas, I discovered that leftover beef tenderloin makes the tastiest and most tender beef sliders EveR! So a #Repeat was on the menu for New Years Eve....actually I think Aussie Grassfed Beef Tenderloin Sliders will become my 2019 go-to party food!
Party Tips: I find it time-efficient to slow-roast the Aussie Grassfed Beef Tenderloin the day before the party. The advantage, of course, is that my family feasts on this tender and juicy cut of grassfed beef for dinner one night, and the guests feast on the leftovers...without even knowing they are eating leftovers! Plus, chilled slow-roasted beef tenderloin slices so well for sandwiches and sliders. I do not suggest reheating the sliced beef tenderloin when making the sliders. If you choose to serve warm sliders then arrange thinly sliced beef on a bun with condiments and cheese. Heat under broiler until lightly warmed, about 2 minutes. Add lettuce, avocado, and tapenade after the slider has been heated.
Happy New Year ~ I hope 2019 will be a year of healthy
flavorful bites with your friends and family!
Aussie Grassfed Beef Tenderloin Sliders Bar
3-5 pounds Aussie Grassfed Beef Tenderloin (*See Serving Tip below
1 1/2 tablespoons smoked salt
2 teaspoons granulated garlic
1 teaspoon freshly ground black pepper
1-2 tablespoons garlic olive oil
Brioche Slider Buns
Aussie Grassfed Beef Tenderloin Slider Bar suggestions:
Olive Tapenade mixed with freshly cut tomatoes.
Freshly sliced tomatoes
Creamy horseradish sauce
Chipotle mustard or other bratwurst mustards
Salad greens with a light mustard vinaigrette
Peppercorn Goat Cheese or sliced aged white cheddar
Preheat oven 225°F. Line a rimmed baking sheet or pan with foil.
Combine smoked salt, garlic, and black pepper, and
generously sprinkle on all sides of tenderloin, and massage with garlic olive oil.
Using butter's twine, tie tenderloin at 1-inch intervals. Make small slits in tenderloin and fill with garlic pieces.
Place tenderloin on a wire rack set in the prepared pan. Set pan in center of oven and bake until internal temperature registers 125°F on an instant-read thermometer, 2-3 hours depending on size. Remove from oven and sear to brown the crust.
To sear: Adjust oven rack 6-inches below broiling element. Broil under high heat, turning every 30-seconds, until meat is well browned on all sides and the internal temperature is125°F for rare or 130°F for medium -rare, about 2 minutes.
Remove tenderloin from oven and rest for 10 minutes if serving right away. If making tenderloin ahead for sandwiches cool beef completely before wrapping in plastic wrap and store in refrigerator. Cut in thin slices and arrange on a platter with slider bar accompaniments and brioche buns.
3 pounds of beef tenderloin yields 19-20 sliders with 2.5 ounces sliced beef per sandwich.
5 pounds of beef tenderloin yields 32 sliders with 2.5 ounces sliced beef per sandwich.
For more information on Aussie Grassfed Beef and Lamb please check out the True Aussie Beef and Lamb website!