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Jetz Americana Tenderloin Sliders



  • 1 beef tenderloin, trimmed
  • 8 miniature potato buns
  • 1 bunch fresh arugula, lightly toasted
  • 1 jar horseradish sauce
  • 1 can low-sodium beef consommé


  1. Cut tenderloin into 1/2-inch medallions. Season both sides of the medallions with salt and pepper.
  2. In a hot pan, sear both sides of the beef medallions until medium rare.
  3. Place a little arugula on the bottom halves of the buns. Top each with a beef medallion and a little horseradish.
  4. Heat consommé, then serve on the side as an au jus dipping sauce.

Chef: James Devine - Jetz Americana, Phoenix, Arizona

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