Beef tenderloin with horseradish sauce sliders is one of those timeless flavor combinations—rich, elegant, and absolutely unforgettable. These sous vide beef tenderloin Gatsby sandwiches are inspired by the indulgence and charm of The Great Gatsby, where even a simple sandwich could be the highlight of the party. Thanks to your immersion circulator, you get perfectly cooked, melt-in-your-mouth beef tenderloin every time, with barely any effort. Whether you're going full Gatsby or just treating yourselves to a next-level dinner for two, these small-batch sliders are the kind of meal that makes an ordinary evening feel like a celebration.
In F. Scott Fitzgerald’s The Great Gatsby, even sandwiches had star power. At one of Gatsby’s glittering parties, Tom Buchanan helps himself to "a tray of cocktails floating in the swimming pool, and a sandwich of roast beef so big it could serve as a banquet." These steak sliders channel that same energy—decadent, indulgent, and a meal in themselves. We take melt-in-your-mouth sous vide beef tenderloin, slice it thin, and layer it with a punchy horseradish sauce that nods to 1920s supper clubs. Whether you serve them on petite dinner rolls or toasted sandwich buns, these are Gatsby sandwiches through and through.
Jump to:
- Buying the Right Amount of Beef Tenderloin for Two
- Where to Buy Beef Tenderloin
- How to Season Beef Tenderloin
- How to Sous Vide Beef Tenderloin
- No Vacuum Sealer? No Problem
- How to Sear Beef Tenderloin
- Gatsby Sandwiches | Beef Tenderloin Sliders with Horseradish Sauce
- Common questions about this recipe
- Share your thoughts
- Related Gatsby Sandwiches
- What to serve with sliders
- Small-Batch Grilling for Big Flavor
Buying the Right Amount of Beef Tenderloin for Two
Beef tenderloin is prized for its incredible tenderness and buttery texture. It's cut from the same muscle as filet mignon, though filet is typically portioned into individual steaks, while tenderloin is sold as a whole roast. For this recipe, you don’t need a massive roast—just about ½ pound of beef tenderloin is perfect for two people, especially when it’s sliced thin for sliders or sandwiches.
Using a small, whole tenderloin (rather than filet steaks) makes it easier to cook evenly and slice beautifully. That said, two filet mignon steaks can absolutely be used in a pinch. Just sous vide them side-by-side. Now to finish the beef tenderloin sous vide we will give them a quick sear, then let them cool to room temperature. Wrap the tenderloin tightly in aluminum foil and refrigerate for at least 8 hours—this locks in all the juices and flavor while helping the meat firms up for clean, thin slices.
It’s the perfect make-ahead meal and can be served at room temperature, which makes it feel like Gatsby-level entertaining—without all the fuss. Whether it’s a special night in or just a weeknight where you want in Gatsby style, this one’s got you covered.
Where to Buy Beef Tenderloin
When you're cooking for two, about a ½ pound of beef tenderloin is just right—it’ll yield 6 to 8 rich, satisfying sliders. Look for a center-cut beef tenderloin (often labeled “Chateaubriand”) from a trusted butcher or well-stocked grocery store. Many stores will trim and cut the perfect portion for you—just ask! You can also find quality tenderloin at warehouse clubs like Costco and portion it out at home.
Bonus: You can season and vacuum-seal small batch portions in advance, then freeze them. When you're ready to cook, just drop the sealed tenderloin straight into the sous vide bath from frozen—no thawing needed.
If you can't find a small center cut, two filet mignon steaks are a great substitute and cook beautifully using the same sous vide method.
How to Season Beef Tenderloin
Simplicity is key. A generous seasoning of kosher salt and freshly ground black pepper is all you need to bring out the meat’s natural flavor. That said, you can elevate the seasoning with a blend of garlic powder, rosemary, thyme, or a salt with herbs like this easy to make Tuscan herbed salt.
How to Sous Vide Beef Tenderloin
Sous vide might sound fancy, but it's one of the easiest (and most reliable) ways to cook expensive cuts of meat—like beef tenderloin—perfectly every time. You season the meat (photo 1), seal it up (photo 2), drop it into a warm water bath (photo3), and let the magic happen. It's hands-off, foolproof, and practically impossible to overcook if you follow a few simple guidelines.
Set up your immersion circulator in your container of choice. The easiest way to make sure you're filling the bath to the right level is to place your vacuum-sealed tenderloin in the container with the circulator attached, then fill it with water just above the circulator’s minimum line. This helps you avoid over- or under-filling.
Set your immersion circulator to 133°F for a perfectly pink, medium-rare result. Drop in the vacuum-sealed beef tenderloin and let it cook for 2 to 4 hours. Don’t go past the 4-hour mark—after that, even tenderloin can start to turn a little mushy in texture.
No Vacuum Sealer? No Problem
If you don’t have a vacuum sealer, no worries—the water displacement method works like a charm.
- Place your seasoned tenderloin into a freezer-grade zipper-top bag.
- Fill a large container with cool water (before heating it).
- Zip the bag almost all the way closed, leaving about an inch unsealed.
- Keeping the zipper above the water, slowly lower the bottom of the bag into the water. The pressure from the water will push the air out naturally.
- Direct the air toward the zipper, then once the bag is nearly fully submerged—with just the zipper above the surface—seal it completely.
That’s it! You've now got a perfectly sealed bag, ready to sous vide.
How to Sear Beef Tenderloin
Searing adds flavor and color. Here’s how to finish it like a pro:
- Pat the sous vided beef tenderloin completely dry with paper towels or a clean dish cloth. This helps get the best sear. (See photo 4 below)
- Heat a cast-iron skillet until its VERY hot. Add ghee (this is clarified butter and has a higher smoke point so it won’t burn as quickly) or butter and melt.
- Sear the tenderloin for 1-2 minutes per side until beautifully browned. (Photo 5 below)
- Allow the meat to cool to room temperature, then wrap in foil and refrigerate for 8 hours or overnight, until ready to slice and serve.
Gatsby Sandwiches | Beef Tenderloin Sliders with Horseradish Sauce
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Ingredients
Beef Tenderloin
- ½ lb center cut beef tenderloin or two filet mignon
- kosher salt
- freshly cracked black pepper
- 1 tablespoon ghee or you can substitute with butter
FOR THE HORSERADISH SAUCE:
- ½ cup mayonnaise
- 1 tablespoon prepared horseradish or to taste
- ½ teaspoon fresh lemon juice
- Freshly ground black pepper
FOR THE SLIDERS:
- 6 Soft slider rolls like Hawaiian slider buns.
- Baby spinach or arugula
Instructions
Beef Tenderloin Sous Vide:
- Season the beef tenderloin well with kosher salt and black pepper.
- Add the seasoned tenderloin to a vacuum seal bag and seal with your vacuum sealer. If you don't have a vacuum sealer, use another air removal method.
- Set up your immersion circulator in your water bath container and add the tenderloin. With those in place, fill the water bath with water to in between the minimum and maximum fill lines.
- Heat the water bath with the immersion circulator to 133 degrees F for medium-rare and cook for 2-4 hours. Do not cook longer than 4 hours.
Sear Beef Tenderloin
- Remove the tenderloin from the water bath and bag. Pat completely dry with paper towels or a clean dish towel.
- Heat a cast iron skillet over high heat. Once smoking, add the ghee to the skillet. Once melted, add the tenderloin and sear on all sides for 30 seconds to 1 minute, until browned.
- Allow the meat to cool to room temperature, then wrap in foil and refrigerate for 8 hours or overnight. Cut into very thin slices for sliders.
Horseradish Sauce
- In a bowl, mix ½ cup mayonnaise, 1 tablespoon prepared horseradish, and lemon juice until well blended. Season with more black pepper if desired.
Assemble Beef Tenderloin Sliders
- Spread about 1 tablespoon horseradish sauce on bottoms of each bun. Top each bottom slider bun with baby spinach or arugula, about 2 slices of meat and another tablespoon of the remaining horse radish sauce, then add the slider bun tops.
Notes
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Common questions about this recipe
You've got questions... I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.
Filet mignon comes from the beef tenderloin, but it's a single steak portion. A whole beef tenderloin gives you a roast, perfect for slicing and sharing—ideal for sandwiches.
You can serve them cold or warm! Chilled, thinly sliced tenderloin makes a fabulous party slider, but a freshly seared tenderloin served warm on a toasted roll is something truly special.
Yes! If you’ve prepped ahead and vacuum-sealed your raw tenderloin, you can sous vide it straight from the freezer. Just add 30–45 minutes to the total cooking time (still keeping it under 4 hours total), and you’re good to go. This is a great option if you batch-prep and want a fancy dinner without the fuss.
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Related Gatsby Sandwiches
Looking for other Gatsby sandwiches and slider recipes for two? Try these:
What to serve with sliders
Looking for ideas on what to serve with sliders?
- Potato Chips
- Small pickles such as gherkins or cornichons.
- Or a wild rice salad or green salad like the ones listed below...
Fire up the grill!
Small-Batch Grilling for Big Flavor
From smoky skewers to flame-kissed mains, these recipes are built for two and perfect for easy summer nights.
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