Tenderloin Sliders Makes 12
Caramelized Onion-Horseradish Aioli
1 white onion, peeled, halved and thinly sliced
3 tablespoons olive oil
Salt and Pepper to taste
1 cup mayonnaise
2 tablespoons prepared horseradish
Coarse salt and freshly ground black pepper, to taste
Tenderloin Sliders
1 (2-pound) beef tenderloin
Coarse salt, to taste
3 tablespoons light olive oil, divided
12 slider buns, halved
1 cup Caramelized Onion-Horseradish Aïoli
2 tablespoons micro basil or finely chopped basil
For caramelized onion horseradish aioli:
Add oil to a heavy bottom sauté pan over medium-high heat until oil shimmers. Add onions to hot oil, stirring to coat. Add a pinch of salt.
Cook, stirring often, until onions are golden, tender, and dark brown in spots. Set aside.
Combine mayonnaise, horseradish, and 1/2 cup caramelized onions in the work bowl of a food processor; process until fully combined.
Season with salt and pepper to taste.
For tenderloin sliders:
Bring tenderloin to room temperature 1 hour before cooking. Season beef tenderloin generously with salt and pepper. Preheat oven to 475°F.
Heat 2 tablespoons oil in a large, ovenproof skillet over high heat. Sear tenderloin on all sides until outside is well browned, about 10 to 12 minutes total.
Transfer beef on skillet to oven and roast until center reaches 120°F for rare or 125°F for medium-rare, about 18 to 25 minutes. Let beef rest at room temperature at least 15 minutes before slicing.
Cut tenderloin into 1 ½-inch thick slices.
To toast buns, heat remaining 1 tablespoon in a large sauté pan over medium heat. Place buns, cut side down, into pan and toast until light golden brown.
Place 1 slice tenderloin on the bottom half of each bun; top with a dollop of Caramelized Onion-Horseradish Aïoli and sprinkle with micro basil or chopped basil. Top with top half of buns.