Prep 10 mins
Cook 2 hrs
Buy beef tenderloin on sale, make these mini buns of gold and freeze...if they last that long. Not for those on low fat diets...will be a huge hit with teens and hubbies craving beef! Recipe comes from a phenomonal cook, my husband's cousin Katie who made these at a family gathering. I couldn't leave without the recipe. Thanks so much Katie!
- 907.18-1360.77 g beef tenderloin
- 118.29 ml butter
- 4.92 ml garlic powder
- 4.92 ml dry mustard
- 226.79 g butter
- 7.39 ml dried parsley
- 2.46 ml garlic powder
- 4.92 ml thyme
- 4.92 ml celery salt
- Bake tenderloin in 200 degree oven for 2 hours, turning & basting with basting mixture every 20 minutes. Will cook to medium rare - 145 degrees.
- While roasting, slice small silver dollar rolls and spread bun spread mixture on them.
- When meat is done, let rest at least a half an hour. I've let it sit overnight. Using an electric knife, slice meat into thin slices, piling several slices onto each bun. Put buns on a jelly roll pan lined with parchment paper. Cover with foil and put in fridge until ready to cook. Put a damp towel over buns. Remove foil before you do this and then bake in 350 degree oven for 10-15 minutes.
- Serve to a party or any kind of gathering and step back for the stampede!
- If there are any left, freeze individually for quick snacks or small meals. FANTASTIC!
- Perfect for Sunday afternoons watching football, Friday nights when the teenagers invade my house looking for something besides doritos (they know that I will feed them well!), or weeknights when we are crazy driving from one activity to another and need something substantial -- not hamburger helper or easy mac.
This is truly amazing, and so easy! I didn't have the silver dollar rolls, but did have some fresh kaiser rolls, so decided to use those. Other then that, I followed to a tee. The spread is stupendous, and just makes everything taste so perfect, a great blend of seasonings and butter. YUM! Made for PICK A CHEF Fall 2012
Made this last year for Christmas and having it again this year. These worked out great--all the mess was cleaned up long before the guests arrived. These are very tasty and really make the occasion a little more special.