Roast Beef Sliders with Pickle Relish and Aioli

Name: Roast Beef Sliders with Pickle Relish and Aioli
Yield: 4
Ingredients: ¼ cup liquid honey; 2 tbsp EACH Worcestershire sauce and Dijon mustard; 1 lb (500 g) Centre-cut Beef Tenderloin or Petite Tender Shoulder Beef Oven Roast; Coarse salt and freshly ground pepper; Corn Pickle Relish 1 tbsp extra-virgin olive oil; 1 sweet green pepper, seeded, cut into chunks; 2 cloves garlic, coarsely chopped; ½ tsp EACH salt and freshly ground pepper; 1 cup gherkin-style pickles, coarsely chopped; 1 cup frozen corn niblets, thawed; 2 tbsp EACH apple cider vinegar and granulated sugar; Aioli ½ cup mayonnaise; 2 tbsp horseradish; 1 tbsp Dijon mustard

in All Recipes, Appetizer, Oven, Sandwiches, Tenderloin Dinner Party, Exotic

Roast Beef Sliders with Pickle Relish and Aioli

Serving: 4
:

Print Recipe

Petite Tender Shoulder Beef Oven Roast is a new cut that you should ask for at the butcher shop, but a centre-cut beef tenderloin will work as well. Any leftover relish will keep in refrigerator for up to 2 weeks. It makes a great condiment for hamburgers or sandwiches. To simplify the prep, you can make the aioli and the relish a few days ahead.

Directions

Beef: Combine honey, Worcestershire sauce, Dijon mustard in bowl; set aside half of the mixture and reserve. To marinate, place beef in plastic bag with honey mixture; seal and refrigerate for 2 to 24 hours. Remove beef from marinade and pat dry with paper towels. Sprinkle beef all over with salt and pepper. Heat oil over medium-high heat in heavy oven-proof skillet; add beef and cook, turning, until golden brown all over, about 8 minutes. Place in 350°F (180°C) oven for 15 to 20 minutes for medium-rare doneness or until digital instant-read thermometer inserted into thickest part of beef reads 145°F (63°C). Brush with reserved honey mixture, cover with foil and let beef rest for at least 5 minutes prior to slicing.

Relish and Aioli: Heat olive oil in saucepan over medium-high heat. Add green pepper, red onion, garlic, salt and pepper. Cook until softened, about 3 minutes. Add pickles, corn, vinegar and sugar. Stirring to dissolved sugar. Bring to boil; reduce heat and simmer until slightly thickened, about 8 minutes. Let cool slightly and then transfer mixture to food processor and pulse to combine, about 1 minute. (Make-ahead: Cool, cover and refrigerate for up to 2 weeks.)

Aioli: in bowl, stir together mayonnaise, horseradish and Dijon mustard. Set aside.

To assemble: Spread aioli on buns. Top with slice of beef and dollop of relish.