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Build Your Own Beef Tenderloin Sliders Platter

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.

Course Appetizer, Main Course
Servings 8
Author Laura Doerr


  • 1 whole beef tenderloin 4-5 lbs
  • 1+ tbsp kosher salt

For the Marinade

  • 1/3 cup low sodium soy sauce
  • 1/3 cup Worcestershire sauce
  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 1 tsp hot sauce
  • 1 1/2 tbsp garlic powder
  • 3 tbsp dried basil flakes
  • 1 1/2 tbsp dried parsley flakes
  • 1 tsp pepper

For the Pesto Mayo

  • 1/3 cup mayo
  • 1/4 cup prepared basil pesto

For the Dijon Aioli

  • 2/3 cup mayo
  • 2 tbsp coarse ground mustard
  • 2 tsp sriracha or hot sauce
  • 2 tsp honey
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Pinch salt & pepper

For the Slider Board

  • Slider buns toasted
  • Arugula
  • Sautéed onions
  • Chips
  • Fruit
  • Grilled Lemons


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Notes

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.

Temperature Guide:

Rare: 125 degrees internal temp

Med-rare to Medium: 130-135 degrees internal temp

Med-well: 145 degrees internal temp