Filet Mignon Sliders* Recipe

Heat a large skillet over medium heat. Add 2 tablespoons butter and 1 teaspoon olive oil. When butter foams, add the thinly sliced onions and stir to coat.

Cook onions, stirring occasionally, until they soften and begin to caramelize, about 10–12 minutes. Reduce heat if they brown too quickly.

Stir in 2 tablespoons honey and 1 teaspoon red wine vinegar. Continue cooking another 2–3 minutes until onions are glossy and jammy. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Remove from heat and set aside.

In a small bowl combine 1/2 cup mayonnaise, 2 teaspoons minced garlic, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard and 1 teaspoon extra-virgin olive oil.

Whisk until smooth. Season to taste with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper. Refrigerate until ready to assemble so flavors meld.

Pat the filet medallions dry with paper towels. Season both sides with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 teaspoon neutral oil and 2 tablespoons unsalted butter.

When butter is foaming and just beginning to brown, add the filet medallions without crowding the pan (work in batches if necessary). Sear 2–3 minutes per side for medium-rare depending on thickness (adjust time for desired doneness). Spoon pan juices over the medallions as they cook.

Remove medallions to a warm plate and tent with foil. Let rest 4–5 minutes to redistribute juices.

Brush the cut sides of the mini brioche buns with 1 tablespoon melted butter. Toast in a skillet or under a broiler until golden, 1–2 minutes.

Spread about 1 tablespoon garlic aïoli on the bottom half of each toasted bun.

Place one filet medallion on each bottom bun. Top each medallion with about 1 tablespoon jammy honey onions and sprinkle approximately 1 tablespoon crumbled Point Reyes blue cheese over the onions (adjust to preference).

Add a small handful (about 1 tablespoon) of baby arugula to each slider, then finish with the top bun. Serve immediately so beef is warm and cheese slightly softens.

Optional: serve with extra garlic aïoli and remaining caramelized onions on the side.