Beef Tenderloin with Cranberry Orange Relish

Beef Tenderloin Sliders with Cranberry Orange Relish

  • Author: Julia // A Cedar Spoon
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Dinner, Beef


Beef Tenderloin Sliders with Cranberry Orange Relish are an elegant, mouthwatering holiday meal or dinner packed with protein. The tenderloin is roasted to create a juicy slider topped with a sweet cranberry glaze and garnished with fresh sprigs of rosemary.



  • Cranberry Orange Relish:
  • 1 cup water
  • 3/4 sugar
  • 112 oz bag of fresh cranberries {you can use frozen too}
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons orange zest
  • 1 teaspoon orange juice
  • 2 teaspoons honey
  • Beef Tenderloin:
  • 1 1/2 pounds beef tenderloin, trimmed of excess fat and silverskin
  • 1 Tablespoon olive oil
  • 2 Tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 2 rosemary sprigs
  • Garnish:
  • Extra fresh rosemary sprigs


  1. For the Cranberry Orange Relish:
  2. *The night before you are going to make the beef tenderloin prepare the Cranberry Orange Relish.
  3. Heat a large pot of water over medium high heat. Add 1 cup water and bring to a boil, add the sugar. Stir until the sugar is it is dissolved. Add the cranberries, apple cider vinegar, orange zest, orange juice and honey and simmer until all of the cranberries have popped. Set a mesh strainer over a large bowl and push the cranberries through the strainer using a wooden spoon or the back of a spatula. This allows the juices to separate from the cranberries. Put the juices in one container and the cranberries in another and refrigerate overnight.
  4. For the Beef Tenderloin Sliders
  5. Using a thin carving knife remove all the silver skin off of the tenderloin {you can also ask your butcher to do this for you}.
  6. Set the beef tenderloin on a baking sheet lined with aluminum foil 15 minutes prior to cooking. Preheat the oven to 400 degrees F.
  7. In a small mixing bowl combine the salt, pepper, onion powder, garlic powder and oregano and mix to combine. Using your hands rub the salt mixture over the entire beef tenderloin in a thin layer.
  8. In a skillet or cast iron skillet heat the 1 Tablespoon olive oil over medium high heat. Add the tenderloin and 2 Tablespoons butter to a skillet and brown all sides of the tenderloin {it takes about 1-2 minutes per side}. Once browned lay two sprigs of rosemary on the tenderloin and put the cast iron skillet or oven safe dish into the oven and cook until internal temperature reaches 140 degrees {this took about 17 minutes in my oven}.
  9. Remove the tenderloin from the oven once done cooking and let it sit for 10 minutes to let the juices redistribute.
  10. Using a carving knife and a carving fork slice the tenderloin across the grain {into 1/2-inch-thick pieces} using a sawing motion.
  11. Plate the beef tenderloin on a platter with slider buns and allow your guests to assemble or assemble them yourself by placing a slice of the beef tenderloin on top of the bottom of the bun along with a small spoonful of the cranberry orange relish and a small drizzle of the juices from the cranberries. Garnish with freshly chopped rosemary.


For the Cranberry Orange Relish I use a mesh strainer to separate the juices and the cranberries because I find that if you don’t then the sauce is too thin and the juices make the bun soggy. I like to separate the two so people can choose to use just the Cranberry Orange Relish or add a drizzle of the juices as well.[br][br]This beef tenderloin doesn’t have to be made just for sliders and can be served on a platter with the Cranberry Orange Relish on the side. [br][br]If you don’t like the flavor of rosemary you can leave it off but it adds a ton of flavor. [br][br]You can skip the butter but I like adding it to the skillet when I brown the meat to add extra flavor! [br][br]The recommended temperature for beef tenderloin is 140 degrees {rare to medium rare} to ensure the meat stays juicy. It will be red as you see in the pictures. If any of your guests do not like their meat that rare you can cook some separate a bit longer to reach a higher temperature.


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