Whole Beef Tenderloin 1 (approx. 5 lbs.)
Ancho Chile Rub 1 Cup
Cumin 1 Tbsp
Chimichurri Sauce 2 Cups
Slider Buns 30
(Serves 15; 2 sandwiches each)
- Ask your butcher to trim the tenderloin of all sinew and fat.
- Thoroughly season the tenderloin with the cumin and ancho chile rub (this can be done up to two hours in advance).
- Preheat the outdoor grill to medium high.
- Place the tenderloin in the center of the grill. (If you do not have access to an outdoor grill, you can sear the tenderloin in a roasting pan on top of your kitchen range.
- Add 2 Tbsp of vegetable oil to the pan and set to medium high heat. Then continue to follow the directions below.)
Turn the tenderloin every 5 minutes so that all sides are nicely seared.
- Preheat the oven to 325° F.
- Transfer the tenderloin to a roasting pan and finish cooking it in the oven to an internal temperature of 115 degrees for medium rare. (Depending on the size of the tenderloin this will take around 20 to 25 minutes. Keep in mind the ends will be cooked more than the middle.)
- Remove the tenderloin from the oven, place it on a platter, cover it with aluminum foil and allow it to rest for 10 minutes.
- While the tenderloin is resting, split and toast the buns.
- Carve the tenderloin into 1/8” thin slices, placing 2-3 slices on each bun.
- Garnish the meat with a drizzle of the chimichurri sauce, place the top bun on the sliders and serve immediately.
Ancho Chile Rub
Ingredients (makes 1-1/2 cups)
Light Brown Sugar 1 Cup
Sweet Smoked Paprika 1/2 Cup
Ancho Chile Powder 2 Tbsp
Kosher Salt 2 Tbsp
- In a clean mixing bowl, combine all ingredients.
- Place rub in an airtight container and reserve. This step may be completed a day in advance.
Fresh Italian Parsley Leaves 1/2 Cup
Fresh Oregano Leaves 1/2 Cup
Kosher Salt 1 tsp
Garlic, peeled 3 Cloves
Red Pepper Flakes 1 tsp
Red Wine Vinegar 1 Tbsp
Extra Virgin Olive Oil 1/4 Cup
Water 1/4 Cup
- Combine the first six ingredients in a high speed blender.
- Purée and slowly add the olive oil and water.