Steak Sliders Recipe

Prep the medallions

Trim any excess fat or silver skin from the tenderloin and cut into 8 even medallions (about 1 to 1 1/4-inch thick). Pat dry with paper towels.

Season both sides of each medallion evenly with kosher salt, freshly ground black pepper, and garlic powder.

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 1 1/2 tablespoons olive oil and swirl to coat.

Sear the medallions 2–3 minutes per side for medium-rare (internal temperature ~130–135°F / 54–57°C). If medallions are thicker, adjust time: 3–4 minutes per side. Do not overcrowd the pan — cook in two batches if necessary.

Remove medallions to a cutting board, tent loosely with foil and let rest for 5–7 minutes before assembling sliders.

While steaks rest (or in a second pan), clean mushrooms with a damp cloth and slice into 1/4-inch pieces.

Heat a medium skillet over medium heat. Add 1 teaspoon olive oil and 1 tablespoon butter. When butter foams, add the minced shallot and sauté 30–45 seconds until fragrant but not brown.

Add sliced mushrooms, spread into an even layer and cook undisturbed for 2–3 minutes to brown, then stir. Continue cooking 4–5 more minutes until mushrooms are deeply browned and most liquid has evaporated.

Stir in fresh thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 30 seconds more, then remove from heat and set aside.

Combine 1/2 cup mayonnaise, 1 finely minced shallot, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon Worcestershire sauce, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl.

Whisk until smooth. Taste and adjust seasoning — add more lemon for brightness or more salt as needed. Refrigerate until ready to assemble; flavors meld best after 20 minutes.

Halve the mini brioche buns. Heat a large nonstick skillet or griddle over medium heat. Brush cut sides lightly with the 1 tablespoon softened butter.

Toast buns, buttered side down, until golden brown and slightly crisp, about 1–2 minutes. Remove and keep warm.

If using sliced smoked gouda, cut slices to fit the medallions. If using shredded, have it ready to sprinkle.

Place a rested medallion onto the bottom half of each toasted bun. Top each medallion with approximately 1/2 ounce smoked gouda (adjust so cheese covers the meat). If you prefer melted cheese, return assembled open-face sliders to the warm skillet or under a broiler for 30–60 seconds until cheese softens.

Spread about 1 tablespoon shallot aioli on the cut side of each top bun (adjust to taste).

Spoon 1 to 2 tablespoons of the sautéed mushrooms onto each cheese-topped medallion.

Place the aioli-spread top bun over mushrooms to close the slider. Repeat for all 8 sliders.

Garnish with a light sprinkle of chopped parsley and a pinch of coarse sea salt if desired. Serve immediately while warm.