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Grilled Petite Filet Sliders

Grilled Petite Filet Sliders

by 2 people

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Makes: 1 servings

Yield: 12-16 sliders

  • 2 petite beef shoulder files, about 1 1/2 lbs. each
  • 12 slices  thick or butcher-cut bacon
  • EVOO
  • Kosher salt and coarse black pepper
  • 1 cup sour cream
  • 3 tablespoons prepared horseradish
  • 3 - 4 tablespoons minced chives
  • Juice of 1/2 lemon
  • 12 - 16 small French or brioche rolls, split and lightly toasted
  • 2 bunches  watercress-trimmed, washed and dried
  1. Bring the beef to room temperature before you begin to cook. Preheat the oven to 375 degrees . Preheat a cast-iron skillet over medium-high heat.
  2. Arrange the bacon on a broiler pan and bake until crisp, 15 to 18 minutes.
  3. Meanwhile, coat the beef with EVOO; season liberally with salt and pepper. In the heated skillet, brown the filets over medium-high heat, 5 to 6 minutes, then finish in the oven for another 5 to 6 minutes for medium to medium-rare. Remove and let rest for 5 to 10 minutes.
  4. Combine the sour cream with the horseradish, chives and lemon juice; season to taste.
  5. Slice the meat very thinly against the grain. Serve on the rolls topped with the bacon, watercress leaves and horseradish cream.