Beef Tenderloin Sandwiches with Three Signature Spreads

For the Tenderloin

• 1 (3 lb) whole beef tenderloin, cleaned and trimmed
• 1 cup Italian dressing (such as Wishbone)
• 1/4 cup Worcestershire sauce
• 2 tablespoons Steak Seasoning (see page XXX)
• 2–3 cups wood chips, soaked in water (use up to 5–6 cups for deeper smoke flavor over charcoal)
• 2 dozen soft slider-style rolls, halved crosswise

Honey-Spiked Dijon Mustard

• 1/2 cup Dijon mustard
• 2 tablespoons yellow mustard
• 1 tablespoon sour cream
• 2 tablespoons mayonnaise
• 1/4 cup honey
• 2 teaspoons chopped fresh parsley
• 1 teaspoon chopped fresh thyme leaves
• 1/2 teaspoon hot sauce
• 1 teaspoon balsamic vinegar
• 1/4 teaspoon kosher salt

Horseradish Cream Cheese Spread

• 1/2 cup cream cheese, softened
• 1/4 cup sour cream
• 2 tablespoons mayonnaise
• 1 teaspoon Creole mustard
• 1 teaspoon freshly ground black pepper
• 1/3 cup prepared horseradish (use 1/4 cup for a milder version)
• 2 tablespoons minced red onion
• 1/4 teaspoon minced garlic
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon kosher salt

Roasted Garlic Mayonnaise

• 2 large egg yolks
• 1 teaspoon kosher salt
• 1 teaspoon Dijon mustard
• 2 tablespoons white vinegar
• 1 tablespoon lemon juice
• 1/3 cup roasted garlic purée
• 1 1/4 cups canola oil
• 1 teaspoon freshly ground black pepper

Yield: 24 small sandwiches

For the Tenderloin

Marinate the Tenderloin
In a small bowl, whisk together the Italian dressing and Worcestershire sauce. Rub the mixture over the surface of the tenderloin. Cover and marinate for 30 to 45 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.

Prepare the Grill
Preheat the grill to medium heat. Add the soaked wood chips to the coals or a smoker box if using a gas grill.

Grill the Tenderloin
Remove the tenderloin from the marinade and pat dry. Season evenly with the steak seasoning. Sear the tenderloin over direct medium heat for 15 minutes, turning one-quarter turn every 4 to 5 minutes to brown evenly.

Move the tenderloin to indirect heat. Continue grilling, covered, for 20 to 30 minutes, or until a meat thermometer inserted into the center registers 135°F for medium-rare. Turn the tenderloin once every 15 minutes during this stage.

Transfer the tenderloin to a cutting board and let rest for 5 to 10 minutes before slicing.

To Serve
Slice the tenderloin against the grain into 1/8-inch-thick slices. Arrange on a serving platter. Serve with halved rolls and one or more of the spreads below. Allow guests to build their own sandwiches.

All sauces may be made up to 4 days in advance and stored in the refrigerator.

Honey-Spiked Dijon Mustard

Yield: About 1 cup

In a medium bowl, whisk together all ingredients until smooth. For added heat, include a pinch of cayenne pepper. Store covered and refrigerated until ready to serve.

Horseradish Cream Cheese Spread

Yield: About 1 1/4 cups

In a mixing bowl, whisk together the cream cheese, sour cream, and mayonnaise until smooth. Add remaining ingredients and stir until fully combined. Cover and refrigerate until ready to use.

Roasted Garlic Mayonnaise

Yield: About 1 1/2 cups

In a food processor, combine the egg yolks, salt, and mustard. Pulse to combine. In a small bowl, stir together the vinegar and lemon juice. With the processor running, add half the vinegar mixture and the garlic purée. Slowly drizzle in the oil in a thin, steady stream until the mixture emulsifies and thickens. Add the remaining vinegar mixture and the pepper. If the mayonnaise becomes too thick, thin with a small amount of warm water.

Note: This recipe contains raw egg yolks. Use pasteurized eggs if serving to high-risk groups.