Smoked Beef Tenderloin Sliders
Smoked Beef Tenderloin Sliders (with creamy horseradish aioli)
Rated 5.0 stars by 1 users
Category
Supper
Servings
6-8
Prep Time
15 minutes
Cook Time
2 hours
If you’re looking for a show-stopping recipe that’s simple enough for a backyard cook but fancy enough for a holiday dinner, these Smoked Beef Tenderloin Sliders are it. We take a whole beef tenderloin, season it up with our Camp House Rub and our signature Deer Rub, then smoke it low and slow until it’s perfectly tender and juicy. Slice it thin, pile it high on fresh yeast rolls, and top it off with creamy horseradish sauce for one unforgettable bite.
Whether you’re hosting a game day party, feeding a crowd at deer camp, or just want a next-level slider recipe for the weekend, this tenderloin delivers rich, smoky flavor every time. Grab your smoker, your favorite rubs, and get ready to make a Buck Junkie classic.
Author:Malcom Reed
Ingredients
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1 whole beef tenderloin, trimmed (4–5 lbs)
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2 tbsp Worcestershire Sauce
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3 tbsp Buck Junkie Camp House Rub
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2 tbsp Buck Junkie Deer Meat Seasoning
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Pre-packaged Yeast Rolls
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Paper towels
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Aluminum foil
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12oz Mayonnaise
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4oz Creamy Horseradish Sauce
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1 teaspoon Prepared Horseradish (from jar)
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1 teaspoon Hot Sauce
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Pinch of Salt and Pepper to taste
Smoked Beef Tenderloin
Creamy Horseradish Sauce
Directions
Remove the beef tenderloin from the package and blot it dry with paper towels.
Trim off any excess fat or silver skin. If the tail end is very thin, cut it off. (this portion makes a great pitmaster snack!)
Lightly coat the tenderloin with 2 tablespoons of Worcestershire Sauce so the seasoning sticks.
Rub the tenderloin generously with 3 tablespoons of Camp House rub, then coat it with 2 tablespoons of Deer Meat seasoning.
Preheat your smoker or pellet grill to 275°F and use a mild wood like pecan or hickory.
Place the tenderloin in the center of the grill grate. After 30 minutes, insert a probe thermometer to monitor the internal temperature.
Smoke the tenderloin until it reaches 125–128°F for medium-rare (about 1 hour 45 minutes at 275°F).
Remove the tenderloin from the smoker and loosely tent it with aluminum foil. Let it rest for 15–20 minutes.
Slice the tenderloin on a slight bias for tender, even pieces.
Split fresh rolls or slider buns, layer in slices of beef, and top with horseradish cream sauce. Close the bun and enjoy!
TIP: Save the tail end for a tasty snack while the main tenderloin rests or cooks.
Recipe Video
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