Make Ahead Tenderloin Sandwiches

• 2 -3 lbs beef tenderloin
• Basting mixture
• 1/2 cup butter
• 1 teaspoon garlic powder
• 1 teaspoon dry mustard
• Bun spread
• 1/2 lb butter
• 1 1/2 teaspoons dried parsley
• 1/2 teaspoon garlic powder
• 1 teaspoon thyme
• 1 teaspoon celery salt

1. Bake tenderloin in 200 degree oven for 2 hours, turning & basting with basting mixture every 20 minutes. Will cook to medium rare - 145 degrees.
2. While roasting, slice small silver dollar rolls and spread bun spread mixture on them.
3. When meat is done, let rest at least a half an hour. I've let it sit overnight. Using an electric knife, slice meat into thin slices, piling several slices onto each bun. Put buns on a jelly roll pan lined with parchment paper. Cover with foil and put in fridge until ready to cook. Put a damp towel over buns. Remove foil before you do this and then bake in 350 degree oven for 10-15 minutes.
4. Serve to a party or any kind of gathering and step back for the stampede!
5. If there are any left, freeze individually for quick snacks or small meals. FANTASTIC!
6. Perfect for Sunday afternoons watching football, Friday nights when the teenagers invade my house looking for something besides doritos (they know that I will feed them well!), or weeknights when we are crazy driving from one activity to another and need something substantial -- not hamburger helper or easy mac.

beef tenderloin, basting mixture, butter, garlic, mustard, bun, butter, parsley, garlic, thyme, celery salt

Taken from www.food.com/recipe/make-ahead-tenderloin-sandwiches-390656 (may not work)