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Filet Mignon Sliders

November 4, 2009

 I really had that craving for steak but in my ongoing effort to eat everything I am making sure I do not eat too much of anything. The solution was to make filet mignon sliders. I bought two filet mignons (to make eight sliders for four people) and a bag of mini buns. I cut the steaks in half horizontally and then in half vertically so I ended up with eight small “steaks”. beef sliderI seasoned the meat really well with salt, black pepper and white pepper. I seared them over really high heat so the steak got a nice golden crust but was still MR inside. I griddled the buns in the same pan. I layered the buns with the steak, a thin slice of comte cheese, caramelized onions, mustard and a slice of perfectly ripe farmers’ market heirloom tomato.

One bite and I got that full rich, tender steak experience I was craving. The toasted bun added the perfect amount of crunch to the tender steak. Caramelized onions are one of those silver bullet ingredients that make everything better. They tasted like a sweet onion mayo on the burger. There is no better way to get decadence for a buck than to caramelize onions! I slowly cooked a combination of red onions, shallots and yellow onions the day before. It took about an hour on really low heat to make the onions believe they were candy.  Now I have them in my cold pantry for the week!  The nutty, salty cheese was the perfect foil to the sweetness of the onions. My craving is satisfied. Enjoy!

Key flavor factors:

  1. Really hot pan, hot oil (almost smoking, you should see a haze coming off the oil before you add the meat).
  2. Well seasoned meat. Don’t be shy on the salt. Try using a combo of white and black pepper. It adds a touch of heat and a depth of flavor.
  3. Toast the buns in the same pan – efficient and tasty. The slight crispiness on the inside of the otherwise soft bun took the burger to a new level.
  4. If you don’t have ripe, sweet tomatoes use ketchup instead.
  5. Don’t cook the meat past MR or M. You will loose all the flavor and the filet will get mealy.

Eat well, enjoy life, be happy.

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5 Comments leave one →
  1. November 4, 2009 10:33 am

    nothing like the perfectly seasoned filet sliders. love it.

    • Jeffrey Saad permalink
      November 7, 2009 11:03 pm

      Thank you Dawn!

  2. November 7, 2009 6:56 pm

    I love this idea. Sometimes, you just want a little taste of something, but not eat the entire meal. Boyfriend loves any meat you put between two pieces of bread so this will go over well! thanks for the idea

    • Jeffrey Saad permalink
      November 7, 2009 11:02 pm

      Excellent Andrea, Enjoy. Great to see you the other day. Take care.

  3. Will Richter permalink
    October 3, 2010 12:53 pm

    Oooooooooooh……ahhhhhhhhhhhhh

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