Categories: Beef

Ingredients

• For the horseradish cream:
• 3/4 cup horseradish, drained
• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 1 1/2 teaspoons dijon mustard
• 1/2 teaspoon sugar
• Kosher salt and freshly ground pepper
• For the sliders:
• 4 tablespoons unsalted butter
• 12 slider buns, split
• 1 1/2 pounds beef tenderloin, cut into twelve 1/4-to- 1/2-inch-thick pieces
• Kosher salt and freshly ground pepper
• Onion rings, for topping

Directions

1. Make the horseradish cream: Mix the horseradish, mayonnaise, sour cream, mustard, sugar, 3/4 teaspoon salt and 1/4 teaspoon pepper in a bowl. Cover and chill at least 2 hours.

2. Make the sliders: Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the bun bottoms, cut-side down, and cook until golden; set aside. Melt 1 more tablespoon butter in the skillet and toast the bun tops until golden; set aside.

3. Season the beef generously with salt and pepper. Heat the remaining 2 tablespoons butter in a large cast-iron skillet over medium-high heat. Working in batches, add the beef and cook until browned but still pink in the center, about 2 minutes per side. (You can also cook the tenderloin in one piece: Brown on all sides, then roast in a 425 degrees F oven, 10 to 15 minutes. Let rest, then slice into 12 pieces.)

4. Assemble the sliders: Put a slice of beef on each bun bottom. Top each with a generous spoonful of the horseradish cream, some onion rings and a bun top.

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