- 2 lb beef tenderloin
- 1 bag of slider bread rolls
- 1/3 cup of fresh spinach leaves
- Tuscan Herb Olive Oil
- 1 bottle of Pesto aioli
- 1 tsp ground black pepper
- 1 tsp sea salt
Start with a cleaned 2 lb tenderloin. Rub with Tuscan Herb Olive Oil and season with salt and pepper.
Bake at 400 degrees until internal temperature is 120 degrees.
Remove from oven and let rest for 15 minutes.
Separate slider rolls and add 1 teaspoon of pesto aioli to each bun.
Place a spinach leaf over the aioli. Slice tenderloin as paper thin as possible. Add desired amount of meat to each slider bottom.
Great for entertaining or as hors d’oeuvres!