Instructions

• Preheat a griddle or large skillet over medium heat.
• Soften or melt the 4 tablespoons butter until spreadable.
• Use the butter to coat the cut (split) sides of all 12 slider buns—both top and bottom halves.
• Place the buttered buns cut-side down on the preheated griddle or skillet and toast until the cut sides are lightly golden brown, then remove from the heat.
• Arrange the 12 bottom bun halves on a work surface. Spread the 1 cup horseradish sauce across the bottom halves, leaving some sauce to add on top of the beef.
• Divide the cooked, medium-rare beef tenderloin slices (2 pounds, sliced 1/2-inch thick) evenly among the 12 bottom buns, placing the slices on top of the sauced bottoms.
• Spoon the remaining horseradish sauce over the beef on each slider, then place the toasted top bun halves on each slider.
• Serve the sliders warm.