BEEF TENDERLOIN & MUSHROOM OPEN FACE SLIDERS
This is a great starter to put out at a Memorial Day party, or any other time, for that matter. It's fairly easy to assemble, and the parts can be made a day ahead, reheated, and served when needed. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Beef
Time 40m
Number Of Ingredients 7
Steps:
- 1. PREP/PREPARE
- 2. Place a rack in the middle position, and preheat the oven to 400f (205c).
- 3. Lightly dust a clean surface with some flour and roll out the puff pastry to a 10x10 inch square (25x25cm).
- 4. Use a cookie cutter to make 3-inch (7.5cm) circles; you should have about 8 circles.
- 5. Place on a parchment-lined baking sheet and dock using a fork.
- 6. Chef's Note: Docking is just a fancy term for poking a lot of holes in the dough.
- 7. Place in the preheated oven until nice and brown, about 12 to 15 minutes.
- 8. Chef's Tip: If they begin puffing up too much, open the oven and dock them a second time.
- 9. Remove from the oven, and reserve.
- 10. Add some salt and pepper, to both sides of the tenderloin.
- 11. Add the butter to an ovenproof skillet set over medium-high heat.
- 12. Add the tenderloin.
- 13. Cook about 3 minutes per side, or until nice and brown.
- 14. Add the skillet to the preheated oven, and cook until rare to medium rare. From 3 to 5 minutes.
- 15. Chef's Note: In my option, with a recipe like this, it can't be too rare, but that's just me.
- 16. Remove from oven and allow the tenderloin to rest for 10 minutes.
- 17. Cut into thin slices.
- 18. THE ASSEMBLY
- 19. Place a puff pastry round onto a serving plate.
- 20. Add some of the mushrooms to the top of the pastry.
- 21. Add a few slices of beef tenderloin.
- 22. Add a bit of the beef/wine reduction sauce to the top.
- 23. PLATE/PRESENT
- 24. Serve to your guests while still nice and warm. Enjoy.
- 25. Keep the faith, and keep cooking.
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Sohail Ismail Mayo
[email protected]I wish I had never tried this recipe.
Logan Turnbull
[email protected]I will never make this recipe again.
Bilalawan Bilalawan
[email protected]I'm very disappointed with this recipe.
Shahjahan Mia
[email protected]This recipe is a waste of time and money.
Whitneyleal
[email protected]I would not recommend this recipe to anyone.
Daniela Ruberto
[email protected]I'm not sure what went wrong with these sliders, but they were inedible.
Azhar Bhatti
[email protected]These sliders were a complete disaster. The beef tenderloin was burnt and the mushrooms were slimy.
POLYNALIO NSAMA CHABU
[email protected]I wasn't a big fan of these sliders. The beef tenderloin was too tough and the mushrooms were bland.
Sahib Rahman
[email protected]These sliders were just okay.
Furry_isgacha
[email protected]The beef tenderloin was a bit overcooked, but the mushrooms were delicious.
Love Ife
[email protected]These sliders were a little bit too salty for my taste, but overall they were still good.
MD.JAHANGIR J.N.M
[email protected]I would definitely make these sliders again. They were so easy to make and they tasted amazing.
Malaika Timrah
[email protected]These sliders were delicious! The beef tenderloin was cooked perfectly and the mushrooms added a nice earthy flavor. The slider buns were also very soft and fluffy.
Sunny Days
[email protected]I made these sliders for my family and they loved them! The beef tenderloin was so tender and juicy, and the mushrooms were cooked to perfection. The slider buns were also very soft and fluffy.
Jeannie Erickson
[email protected]These sliders were a hit at my party! The beef tenderloin was cooked perfectly and the mushrooms added a delicious umami flavor. The open-face design made them easy to eat and the slider buns were the perfect size.