Miniature Smoked Tenderloin Sandwiches with Three Spreads

Ingredients

Smoked Tenderloin Sandwiches

2 Tbsp Bacon Grease, melted

1 Tbsp Steak Seasoning

1/2 tsp Black Pepper, freshly ground

2 pound Beef Tenderloin, trimmed and cleaned

24 Dinner rolls, varied styles and flavors, cut in half crosswise

5-6 cups Wood chips

Horseradish Spread

1/4 cup Sour Cream

1/2 cup Mayonnaise

1/4 tsp Black Pepper, freshly ground

3 Tbsp Prepared Horseradish

2 Tbsp Red Onion, minced

1/4 tsp Garlic, minced

Chutney Mayo

1 Tbsp Olive Oil

2 Tbsp Yellow Onion, minced

1/4 tsp Salt

2 tsp Garlic, minced

1/2 tsp Curry Powder

2 Tbsp Sherry

3/4 cup Mango Chutney

3/4 cup Mayonnaise

1 Tbsp Chives, chopped

1 Tbsp Parsley, chopped

1/2 tsp Salt

Honey-Spiked Creole Mustard

1/2 cup Creole Mustard

1 Tbsp Yellow Mustard

2 Tbsp Sour Cream

1 Tbsp Mayonnaise

1/4 cup Honey

1 tsp Prepared Horseradish

2 tsp Parsely, chopped

1 tsp Fresh Thyme Leaves, chopped

1/8 tsp Cayenne Pepper

1/2 tsp Lemon Juice

1/4 tsp Salt

Instructions

Smoked Tenderloin Sandwiches

Soak the wood chips for 2-3 hours and drain well. Prepare grill or smoker to cook at 275 degrees.

Rub the tenderloin with the melted bacon grease and sprinkle with steak seasoning.

Cook the tenderloin for 45-50 minutes, to an internal temperature of 130 degrees. Add more chips as needed to keep the smoke flowing.

Remove from heat and let tenderloin cool completely.

Horseradish Spread

Combine all ingredients in a mixing bowl and store covered and refrigerated until ready to serve.

Chutney Mayo

In a small sauté pan, heat olive oil over low heat. Place onion, garlic, salt and curry powder in the hot oil and cook one minute. Add the sherry and reduce. Remove from heat and cool completely. Once the cooked mixture is cooled, combine it with the remaining ingredients. Store covered and refrigerated until ready to serve.

Honey-Spiked Creole Mustard

Using a wire whisk, combine all ingredients. Store covered and refrigerated until ready to serve.

Slice 1/8-inch thin slices of the beef tenderloin and arrange on a serving tray. Serve the cut rolls and three sauces on the side and allow guests to build their own sandwich.

All of the sauces may be made three to four days in advance, and stored in the refrigerator until needed.

Recent Recipes

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

RobertStJohn.com