The Disney California Adventure Food & Wine Festival offers a host of fantastic food each year to guests visiting the Disneyland Resort. There is quite an array of different types of foods to be sampling as one goes on a culinary quest to find the best flavored bite at the festival!
One of the popular dishes this year comes from one of the funniest sounding booths, Cluck-a-Doodle-Moo Marketplace. There, guests can get the Beef Tenderloin Sliders with Garlic Chimichurri and Pickled Onions and they are delicious.
For those of you who want another taste of the Beef Tenderloin Sliders with Garlic Chimichurri and Pickled Onions once the Disney California Adventure Food & Wine Festival concludes on April 12th, or you just want to make it at home now, the Disney Parks Blog has shared with us how the amazing Disney chefs create these sliders. Try out this recipe at home and then let us know how they turned out!
Geek Eats Disney Recipes: Beef Tenderloin Sliders with Garlic Chimichurri and Pickled Onions from Disney California Adventure Food & Wine Festival
Yield: Makes 10 sliders
1/4 cup red wine vinegar
1 1/2 teaspoons sugar
1 teaspoon coarse salt
Pinch dried oregano
1/2 medium red onion, julienned
1 whole bulb garlic, broken into cloves
1/4 cup, plus 1 teaspoon canola oil, divided
Coarse salt and black pepper, to taste
1/2 cup orange juice
3 ounces fresh lime juice
1/2 cup finely chopped flat leaf parsley
1/2 cup diced red onion
1/4 teaspoon cayenne pepper
BEEF TENDERLOIN SLIDERS
18-20 ounces beef tenderloin
Coarse salt, freshly ground pepper, to taste
10 slider rolls
FOR PICKLED ONION:
Mix together all ingredients except onion until sugar dissolves.
Place onion in a jar; pour mixture over and refrigerate 24 hours.
FOR CHIMICHURRI SAUCE:
Preheat oven to 350°F. Drizzle cloves with 1 teaspoon oil, season with salt and pepper and wrap in aluminum foil. Roast 30 minutes, or until golden brown and soft. Cool 10 minutes, then peel each clove.
Heat orange juice in small saucepan over medium heat until reduced by 1/2. Cool 10 minutes.
Place peeled, roasted garlic cloves in small bowl and press with back of spoon until smooth. Discard any hard pieces.
Stir together roasted garlic, orange juice, remaining 1/4 cup of canola oil, parsley, red onions and cayenne pepper in a medium-sized bowl. Season with salt and pepper.
Refrigerate until ready to use.
FOR BEEF TENDERLOIN SLIDERS:
Season beef tenderloin with salt and pepper.
Grill or pan-sear until center reaches medium-rare. Rest 5 minutes before slicing.
Cut slider rolls in half and toast. Set aside.
Slice tenderloin into 10 equal pieces, about 1-inch thick.
Place one slice of tenderloin on bottom of each slider roll.
Top beef with chimichurri and pickled red onion.
These sliders go well with a Napa Valley Cabernet Sauvignon. This is a full bodied red wine that offers flavors and aromas of black cherry and blackberry with mint, tobacco and baking spices that will accompany the sliders nicely.