Beef Tenderloin Sliders.
ACE® elevates concepts across the menu.
Ingredients.
INGREDIENTSACE Bakery® Ciabatta Lunga Cluster1 lb beef tenderloin, trimmed of all exterior fat and silver skin1 tsp. kosher salt½ tsp. freshly ground black pepper½ cup unsalted butter2 tbsp. stone-ground Dijon mustard2 tbsp. minced fresh herbs (chives, tarragon, parsley, and chervil, marjoram or savory)Salt and freshly ground black pepper, to taste⅔ cup mayonnaise1 tsp. capers, drained and chopped1 tsp. cornichons, finely chopped1 tbsp. chives, finely sliced1 tbsp. fresh tarragon, finely chopped1 tbsp. fresh parsley, finely chopped1 tbsp. fresh chervil, marjoram or savory, finely chopped1 tbsp. stone-ground Dijon mustard¼ tsp anchovy pasteDash of Worcestershire sauce, to tasteDash of tabasco sauce, to tasteSalt and freshly ground black pepper, to tasteFresh chives for garnish.
Instructions.
INSTRUCTIONSSalt and pepper both sides of the beef and refrigerate for 1 hour.Bring the meat to room temperature while preheating the oven to 400°F (200°C) and place on a foil-lined baking sheet.Place a thermometer in the meat and roast to 125°F (52°C).Transfer to a plate and let cool (you can prepare ahead of time and refrigerate up to 24 hours).Thinly slice meat.FOR THE HERBED DIJON BUTTERCombine butter, Dijon and herbs and season with salt and pepper.Set aside at room temperature if using right away, or refrigerate if making ahead of time and bring back to room temperature prior to using.FOR THE REMOULADE SAUCECombine all ingredients and season to taste. Refrigerate until serving.ASSEMBLYWith a serrated bread knife, cut down the center of 4 cluster rolls stopping just before slicing all the way through. Separate each roll slightly making sure the top and bottom are still attached.Spread a thin coat of Herbed Dijon Butter, top with a couple of thin slices of beef and garnish with a dollop of Remoulade Sauce.Sprinkle with chives, salt and pepper just before serving.COOK'S TIPThe leftover butter can be rolled up in plastic wrap and frozen, and goes great with grilled fish, chicken or steak. Any leftover sauce pairs well with beef, poached salmon or crab cakes and can be kept refrigerated for up to 1 week.This recipe is from ACE Bakery®.
APP: Better blog comments
APP: instafeed here
Header: Follow us on socials