Courtesy of The Puffy Muffin
As Cooked and Served By:  Pam Melton

(Serves about 12 people)

3 lbs beef tenderloin                                                                        Optional Horseradish Sauce
1 cup vegetable oil                                                                            2 Tbsp real horseradish
1/4 cup granulated sugar                                                                1/2 cup sour cream
5 oz soy sauce                                                                                   1/4 cup mayonnaise
2 tsp garlic, minced                                                                          Salt and Pepper to taste
½ tsp salt                                                                                            Gently mix together and chill.  Serve with tenderloin rolls
1 tsp pepper

Cut the beef tenderloin into 1/4 to 1/3 inch slices and set aside.

Marinade: Combine sugar, soy sauce, garlic, salt, and pepper in a separate bowl. Slowly add the oil, whisking in briskly so that the marinade does not separate and begins to thicken.   Take my advice and make sure to use sort of a heavy bowl.  Since I've only got two hands, wasn't one left to hold the bowl so the bowl needs to stay put while adding and whisking.

Place tenderloin medallions in the marinade for 30 minutes. Heat a skillet on high so that it is very hot. Place medallions in a single layer in skillet and sear for a couple of minutes on each side (meat will be pink inside, but dark brown on the outside). Place seared medallions in a separate pan, and pour the gravy from skillet on top of them. Repeat until all medallions have been seared, layering seared medallions on top of each other. Place each medallion on a roll and serve.

These are absolutely amazing!   I made them for a Christmas Party, but didn't make the horseradish sauce-they were plenty good just on their own.  They went so fast, I didn't get a chance to take a pic of the finished product.  If taking these to a tailgate, rather than a game day house party, wrap in foil to hold the heat. You can also put the foil wrapped pack of rolls on a grill to reheat a little.

This recipe was really easy and took about 30 minutes of total me spending time messing with it to slice, chop, mix and sear.