Tenderloin Sliders

Ingredients

• 1 cup (240 mL) sour cream
• 1/4 - 1/2 cup (60-120 mL) prepared creamy horseradish
• Kosher or fine sea salt
• Freshly ground black pepper
• 1 (3-pound/1.4-kilogram) center cut beef tenderloin
• Olive oil
• Gluten-free ciabatta or sandwich rolls
• Arugula

Instructions

1. 1

   Remove the tenderloin from the refrigerator 1 hour before cooking.

2. 2

   Combine the sour cream with horseradish, using more to make it stronger. Season to taste with salt and pepper. Cover and refrigerate until serving time.

3. 3

   Preheat the oven to 475°F. Rub the tenderloin all over with olive oil. Season generously with salt and pepper. Place in a roasting pan, insert an oven-proof meat thermometer, and roast to 130-135°F for medium-rare, 20-25 minutes. For rare, roast to 120-125°F; for medium, 140-145°F; medium-well, 150-155°F; adjust times accordingly. Let sit for 10 minutes before slicing thinly.

4. 4

   If desired, brush the cut sides of the rolls with olive oil and toast lightly in a skillet. Serve the rolls with the sliced beef, sour cream sauce, and arugula.