Make Ahead Tenderloin Sandwiches

"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!"
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
Ready In:
2hrs 10mins
10 sandwiches




  • 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.

Questions & Replies

  1. I don't understand when and how the damp towel is used- want to make this for Xmas
  2. How is the damp towel used? Unwrap rolls from foil. Then a damp towel? Oven with a damp towel????


  1. 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
  2. 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.


I love food! I believe naming your recipe is just as important as the ingredients. If it sounds good, the kids will have a positive attitude towards it, before they even take a bite. I'm a stay at home mom of three (twins almost 16 years old and an 8-year old). I'd rather cook than clean. I spend hours pouring over my cookbook collection and even more time with my cooking magazines, cutting and pasting recipes into my own binders. If I had a month off, I'd take my family to Florida and Mexico. We'd sit on the beaches and eat fresh seafood forever! And of course, DH and I would enjoy endless Coronas and Tequila Sunrises while our very competant nanny watches the kids.
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