Buffet Tenderloin Mini-Rounds
Nutrition
Calories: 126 kcalCarbohydrates: 17 gProtein: 13 gFat: 13 gSaturated Fat: 11 gCholesterol: 16 mgSodium: 195 mgFiber: 7 gSugar: 6 gVitamin A: 0.1 IUCalcium: 40 mgIron: 10 mg
Ingredients
- 2 cups Dijon mustard
- 1/4 cup crumbled fresh rosemary
- ¼ teaspoon Finely minced ginger
- 4 whole Garlic cloves finely minced
- 1/4 cup Worcestershire sauce
- 2 tbsp peanut oil
- 1 dash salt to taste
- 1 dash black pepper to taste
- 10 lbs beef tenderloin trimmed
- 100 each crusty sandwich rolls buffet size, halved
Instructions
- Preheat the oven to 425°F.
- Mix the mustard, rosemary, ginger, garlic, Worcestershire, and oil and salt and pepper to taste.
- Trim off any excess fat and membrane from the meat. To make the cylinders, slice each tenderloin lengthwise from end to end to form 2 pieces of meat from each tenderloin. Turn about 2 inches of the thinner end under to make a uniform cylinder. Tie each cylinder at about 2-inch intervals with kitchen twine, forming a cylindrical shape of the same diameter as the bread rolls. Repeat with the remaining 3 pieces of beef. Spread the mustard mixture all over the 4 pieces of meat and set aside. (At this point, you can wrap the meat and refrigerate it for up to 2 days.)
- Reserving the mustard mixture, put the tenderloins in a heavy baking pan, leaving space between them. There must be plenty of room to let the heat circulate and the meat brown rather than steam. Roast them in batches if necessary. Put the pan in the hot oven on the top shelf and roast until an instant-read thermometer inserted in the middle of the tenderloin registers 135°F., about 15 to 20 minutes, longer if straight from the refrigerator. Remove the roasts from the oven and let them rest at least 15 minutes. Remove the strings and carve the meat into thin slices. (They can be made ahead up to 2 days and refrigerated and carved a day or two later. It's easier to carve a cold roast.)
- While the meat is resting, add any leftover mustard mixture to the roasting pan and bring to the boil, scraping up the browned bits on the bottom and sides of the pan. Boil until the juices have reduced by about half. Let cool.
- Put the cold or room-temperature meat on a serving tray and pour any reduced mustard mixture over the meat. Put the tray on the buffet and place the rolls nearby. If you are making up the sandwiches, put 2 or 3 of the thin slices of the meat on the roll. (It is easier to eat 2 thin pieces than 1 thick one.) Otherwise, let everyone help themselves.
- The sliced tenderloin may be kept, frozen, for up to 3 months, for family use.