Recipe courtesy of Splitsville

Beef Sliders With Horseradish Cream

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 12 sliders
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For the horseradish cream:

3/4 cup horseradish, drained

1/4 cup mayonnaise

2 tablespoons sour cream

1 1/2 teaspoons dijon mustard

1/2 teaspoon sugar

Kosher salt and freshly ground pepper

For the sliders:

4 tablespoons unsalted butter

12 slider buns, split

1 1/2 pounds beef tenderloin, cut into twelve 1/4-to- 1/2-inch-thick pieces

Kosher salt and freshly ground pepper

Onion rings, for topping


  1. Make the horseradish cream: Mix the horseradish, mayonnaise, sour cream, mustard, sugar, 3/4 teaspoon salt and 1/4 teaspoon pepper in a bowl. Cover and chill at least 2 hours.
  2. Make the sliders: Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the bun bottoms, cut-side down, and cook until golden; set aside. Melt 1 more tablespoon butter in the skillet and toast the bun tops until golden; set aside.
  3. Season the beef generously with salt and pepper. Heat the remaining 2 tablespoons butter in a large cast-iron skillet over medium-high heat. Working in batches, add the beef and cook until browned but still pink in the center, about 2 minutes per side. (You can also cook the tenderloin in one piece: Brown on all sides, then roast in a 425 degrees F oven, 10 to 15 minutes. Let rest, then slice into 12 pieces.)
  4. Assemble the sliders: Put a slice of beef on each bun bottom. Top each with a generous spoonful of the horseradish cream, some onion rings and a bun top.

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