Grilled Petite Filet Sliders

Grilled Petite Filet Sliders
  • 1Servings


  • 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


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.

Arrange the bacon on a broiler pan and bake until crisp, 15 to 18 minutes.

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.

Combine the sour cream with the horseradish, chives and lemon juice; season to taste.

Slice the meat very thinly against the grain. Serve on the rolls topped with the bacon, watercress leaves and horseradish cream.