The easiest crowd pleasing sandwiches with the most tender meat you'll ever have! The whole roasted tenderloin doubles as a fabulous holiday or dinner party served with mashed potatoes and veggies.
Season the beef tenderloin generously with the kosher salt, and place in a deep baking dish. In a medium bowl combine all marinade ingredients together, whisk to combine. Pour marinade over tenderloin. Rotate tenderloin so all sides are coated in marinade. Refrigerate for a minimum of 3 hours, or up to 8.
While meat is marinating make the aioli. In a small bowl combine the mayo and pesto together for the pesto mayo. Cover and refrigerate until ready to serve. For the Dijon aioli, combine all ingredients in a small bowl, cover and refrigerate until ready to serve.
Preheat oven to 275°. Roast tenderloin (can leave in the marinade mixture) for 1.5 - 2 hours depending on desired temperature. 1.5 hours for medium with an internal temp of 135° is what I recommend. Use meat thermometer to check for desired doneness. Remove from oven and cover with foil, and allow to rest for 20 minutes. Beef will continue to cook slightly as it rests.
Slice the beef tenderloin into 1/2-inch thick slices. Arrange on a plate and place on a serving platter. Serve with toasted slider buns, fresh arugula with grilled lemon squeezed over top, sautéed onions, aioli, chips, and fruit. Can be served warm or at room temperature.
This marinated beef tenderloin can be served as is, without making it into sliders for a fabulous EASY dinner party. Serve with mashed potatoes and veggies.
Rare: 125 degrees internal temp
Med-rare to Medium: 130-135 degrees internal temp
Med-well: 145 degrees internal temp