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–+ servings

Smoked Beef Tenderloin Sliders

Difficulty: Easy
Print Recipe Pin Recipe
Total Time 3 hours
Course Appetizer
Cuisine American
Servings 12

Ingredients
  

  • 3lbs tenderloin roast
  • Salt and pepper
  • Chimichurri seasoning by Al Frugoni
  • 12 Hawaiian sweet rolls
  • 12 slices provolone cheese
  • 1 sweet onion

Aus Jus

  • 4 tbsp Butter
  • 2 cups beef broth
  • 2 tbsp all-purpose flour
  • Salt and pepper to taste
  • 1 tbsp Worcestershire sauce

Horseradish Sauce

  • 1/2 cup sour cream
  • 2 tbsp prepared horseradish
  • 2 tbsp mayo
  • 1 tsp apple cider vinegar
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tsp dried chives
  • 1 tsp dried parsley

Instructions
 

  • Preheat your smoker to 275°F and add two chunks of cherry wood for smoke flavor. This will give your beef a smoky taste and aroma.
  • Prep the tenderloin by tying it with butchers twine every two inches. This will help it cook evenly and maintain its shape. Then, add a bit of cooking oil to the tenderloin and rub it all over. This will help the seasoning stick better.
  • Season the tenderloin with salt, pepper, and chimichurri seasoning by Al Frugoni. Chimichurri seasoning is a blend of herbs and spices that includes garlic, parsley, and oregano. Rub the seasoning all over the tenderloin, making sure to coat it evenly.
  • Once the smoker is preheated, place the tenderloin in the smoker and close the lid. Let it cook until it reaches an internal temperature of 125°F. This should take about 45 minutes to an hour depending on the thickness of the tenderloin.
  • While the tenderloin is cooking, make the horseradish sauce. In a small bowl, combine sour cream, prepared horseradish, mayo, apple cider vinegar, salt, black pepper, dried chives, and dried parsley. Mix well and place it in the refrigerator to chill until you're ready to use it.
  • Slice the sweet onion into thin slices and sauté them in a pan over medium heat until they become translucent. Season with salt and pepper to taste. Set them aside until you're ready to assemble the sliders.
  • Once the tenderloin has reached an internal temperature of 125°F, remove it from the smoker and let it rest for 15 minutes before slicing. This will allow the juices to redistribute and prevent the meat from becoming dry.
  • Cut the Hawaiian sweet rolls in half and place them on a baking sheet. Add a slice of provolone cheese on the bottom half of each roll. Then, add a few thin slices of the smoked tenderloin on top of the cheese.
  • Spoon a small amount of the horseradish sauce on top of the beef. Add a few sautéed onions on top of the sauce, and then add another slice of provolone cheese on top of the onions.
  • Brush the top half of each roll with melted butter and place them on top of the cheese. Brush more melted butter on top of the rolls.
  • Place the sliders back in the smoker for 10 minutes or until the cheese is fully melted and the rolls are toasted.
  • While the sliders are cooking, make the aus jus sauce. In a small saucepan, melt butter over medium heat. Once melted, add all-purpose flour and continuously whisk until combined. Add beef broth and Worcestershire sauce and continue to whisk until everything is combined. Season with salt and pepper to taste.
  • Once the sliders are done, remove them from the smoker and cut them with a knife to separate them. Serve them with the aus jus sauce for dipping.
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