This recipe was part of my trio of sliders that I made for my son when he requested sliders of my choice. You have seen the first two – Chicken Burger Bahn Mi Slider and Cajun Chicken Sandwich. This is obviously the most upscale of the sliders. It is made with a filet and topped with caramelized onions and a blue cheese sauce. This is a sophisticated, rich sandwich. Save this recipe – Filet Slider Topped With Blue Cheese – if you want to make something a little nicer for a party.
The steaks were marinated for 24 hours with a soy sauce and red wine. I caramelized some onions and the coup d’etat was the blue cheese sauce. The combination of these flavors is sure to impress your crowd. It went over pretty well in my family.
- 5 Filet Mignon Steaks
- 1/2 cup of red wine
- 6 gloves of garlic sliced
- 1/4 cup of soy sauce
- 2 tbsp grape seed oil
- 3 yellow onions, sliced
- 4 tbsp butter
- 4 tbsp canola oil
- 3 tbsp flour
- 3 tsp butter
- 1 – 2 cups of milk
- 1/4 – 1/2 cup of blue cheese crumbles
- 1 bag of Hawaiian rolls for the sandwich
Mix the marinade wine, soy sauce and garlic cloves in a shallow dish.
Add the filets and marinate overnight.
Take the steaks out and tap them dry with a paper towel. Pre-heat your oven to 400 degrees. Heat an iron skillet on medium high and add 2 tbsp of grape seed oil to the pan(grape seed oil has no flavor). Add the steaks and cook 2 -3 minutes on each side. Put the iron skillet into the oven and cook for 6 – 8 more minutes (cooking time will vary based on the thickness of the filets).
For the onions, heat a sauté pan on medium high and add the butter and oil. Once the butter is melted, add the slice onions and cook on until brown. When caramelizing onions, stir as they begin to stick to the bottom of the pan. Towards the end of the cooking process, add up to 1/4 cup of water. Use the water to pick up the bits on the bottom of the pan. The water is the big learning trick I have developed to successfully caramelize onions.
To finish the ingredients for the sandwich, add the butter to a separate sauté pan and melt. Add the flour and stir until it has fully absorbed the butter. Add the milk a 1/2 cup at a time. The heat should be medium high. Stirring constantly, keep adding the milk. The bechamel sauce (that is what you call milk in butter and flour) has enough milk once the liquid coats your spoon. What that means is – drop your spoon into the liquid, and when it comes with a layer that seems like it sticks to the spoon, not runs off, it is ready. Now add the cheese and cook until it melts.
To assemble the sandwich, slice the filets after letting them rest for at least 5 minutes. Take the Hawaiian rolls, top with 2 or 3 slices of the steak. Next, add the caramelized onions and finish with as much blue cheese sauce as you like. Serve and enjoy!