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Filet Mignon Sliders Recipe

Name: Brine Seafood & Raw Bars Filet Mignon Sliders Recipe
Cook time: 1 h
Total time: 1 h
Yield: 12 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs unsalted butter (for pan, melted); 2 medium yellow onion; 2 tbs unsalted butter; 1 tbs olive oil; 0.5 tsp granulated sugar; 0.5 tsp kosher salt; 1 tsp balsamic vinegar (optional, for finish); 0.5 cups sour cream; 2 tsp prepared horseradish; 2 tbs mayonnaise; 1 tsp fresh lemon juice; 1 tbs chopped chives; 0.25 tsp kosher salt; 0.125 tsp freshly ground black pepper; 12 count mini challah rolls (slider size); 6 slices provolone slices (cut to fit sliders); 2 tbs unsalted butter (melted for toasting); 1 cups arugula or baby greens (optional); 0.25 tsp coarse sea salt; 0.125 tsp black pepper

Inspired by Brine Seafood & Raw Bar

Time1h

Serves12

Horseradish creme/ caramelized onions/ provolone/ challah

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Ingredients

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Beef sliders

1 lb ground beef (80/20)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbs unsalted butter (for pan, melted)

Caramelized onions

2 medium yellow onion

2 tbs Unsalted butter

1 tbs olive oil

1/2 tsp granulated sugar

1/2 tsp kosher salt

1 tsp balsamic vinegar (optional, for finish)

Horseradish crème

1/2 cups Sour cream

2 tsp prepared horseradish

2 tbs Mayonnaise

1 tsp fresh lemon juice

1 tbs chopped chives

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

Assembly & buns

12 count mini challah rolls (slider size)

6 slices provolone slices (cut to fit sliders)

2 tbs unsalted butter (melted for toasting)

1 cups arugula or baby greens (optional)

Finishing (optional)

1/4 tsp coarse sea salt

1/8 tsp black pepper

Method

Caramelized onions

Peel the onions and cut them in half from root to tip, then slice thinly (about 1/8" thick).

Heat a large skillet over medium-low heat. Add 2 tablespoons butter and 1 tablespoon olive oil; when butter melts and the fat shimmers, add the sliced onions and stir to coat.

Sprinkle 1/2 tsp kosher salt and 1/2 tsp sugar over the onions. Cook, stirring every 3–5 minutes, allowing onions to slowly soften and brown. Reduce heat if they begin to burn. Total cooking time: 25–35 minutes until deep golden and jammy.

In the last 1–2 minutes, add 1 teaspoon balsamic vinegar (optional) to deglaze and concentrate flavor. Stir, then remove from heat and set aside.

Horseradish crème

In a small bowl, combine 1/2 cup sour cream, 2 tsp prepared horseradish, 2 tablespoons mayonnaise, 1 teaspoon fresh lemon juice, and 1 tablespoon chopped chives.

Season with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper. Taste and adjust horseradish for desired heat. Cover and refrigerate until ready to assemble (at least 15 minutes to let flavors meld).

Beef sliders

Divide 1 lb ground beef into 12 equal portions (about 1.3 oz / 37 g each) for small sliders. Gently form each portion into a compact patty slightly wider than your rolls; do not overwork the meat.

Season both sides of the patties lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Heat a large skillet or griddle over medium-high heat and brush with 1 tablespoon melted butter. When hot, add patties leaving a small gap between them. Cook 2–3 minutes per side for medium-rare to medium, or longer to desired doneness. If using provolone, top 6 patties with a half slice (or 1/2 provolone slice per slider) during the last 30–45 seconds and cover to melt.

Remove cooked patties and keep warm on a sheet tray. If you prefer a quick sear on the buns, use the same skillet (see next section).

Assembly & toasting

Preheat oven to 350°F (175°C) if you prefer to warm assembled sliders in the oven. Alternatively use skillet for toasting buns.

Slice 12 challah rolls horizontally. Brush cut sides lightly with 2 tablespoons melted butter.

Toast the buttered cut sides in the skillet over medium heat for 1–2 minutes until golden, or place open-faced on a baking sheet and toast in the oven 5–7 minutes.

Spread about 1 teaspoon of horseradish crème on the bottom half of each bun. Place a handful of arugula (about 1 teaspoon) on half the bottoms if using.

Place a cooked beef patty on each bottom bun. Top 6 of the patties (the ones you melted provolone on) with additional caramelized onions (about 1 tablespoon each). For the other 6, place a small spoon of onions on top and add a provolone piece if you did not melt earlier.

Spread a thin layer (about 1 tsp) of horseradish crème on the inside of the top buns. Close sliders and, if desired, secure with a toothpick.

If you like warm, press the assembled sliders on a hot skillet 30–45 seconds per side to meld flavors, or place on baking sheet and warm 5 minutes in 350°F oven.

Finishing

Arrange sliders on a platter and sprinkle lightly with coarse sea salt and a touch of black pepper (optional). Serve immediately.