Real Recipes From Real Home Cooks ®

beef tenderloin & mushroom open face sliders

Recipe by
Andy Anderson !
Wichita, KS

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.

yield 6 serving(s)
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For beef tenderloin & mushroom open face sliders

  • 1
    recipe of sautéed mushrooms with shallots
  • 1
    recipe of beef stock and red wine reduction
  • 1
    puff pastry sheet, thawed
  • 8 oz
    beef tenderloin filet
  • 1 Tbsp
    sweet butter, unsalted
  • salt, kosher variety to taste
  • black pepper, freshly ground, to taste

How To Make beef tenderloin & mushroom open face sliders

  • 1
  • 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
  • 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
  • 24
    Serve to your guests while still nice and warm. Enjoy.
  • 25
    Keep the faith, and keep cooking.

Categories & Tags for Beef Tenderloin & Mushroom Open Face Sliders: