Recipes // Main Dish Beef and Pork // Tenderloin Sliders

Tenderloin Sliders

  • 1 whole beef tenderloin (approximately 4-5 pounds)
  • 3 boxes Boursin Cheese, Garlic and Fine Herbs
  • 4 red bell peppers, roasted, peeled and cut into strips
  • 36 mini rolls
  • 2 bunches fresh arugula
  • Texas Red Dirt Rub, Creole Blend (apply to taste)
  • Nonstick grilling spray
  1. Clean the tenderloin and cut into small medallions, 2-3 ounces each. 
  2. Season lightly each side with the Creole blend and lightly spray with nonstick grilling spray. 
  3. With the grill on its highest setting grill the medallions very quickly. 
  4. This should only take about one minute per side on a hot grill. 
  5. Cut the rolls in half and spread Boursin cheese on both the top and bottom of each roll. 
  6. Place a hot medallion of tenderloin in each sandwich and top with roasted red pepper strips and a few leaves of arugula. 
  7. This is a great and simple dish to execute at a tailgate party. 
  8. When the tenderloin is cut into small medallions like this, the cooking time is very short and easy, leaving the cook more time to enjoy the party.  And these little sliders are jammed packed with robust flavors, real crowd pleasers.  
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