Miniature Smoked Tenderloin Sandwiches with Three Spreads

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

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.