Roast Beef Sliders with Pickle Relish and Aioli

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November 16, 2016

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.

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

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

Directions

1Beef: 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.

2Relish 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.)

3Aioli: in bowl, stir together mayonnaise, horseradish and Dijon mustard. Set aside.

4To assemble: Spread aioli on buns. Top with slice of beef and dollop of relish.

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