Chef notes
Filet mignon is so tender that it’s perfect for eating in a slider and a great treat for Dad to have something special on Father’s Day!
Special Kitchen Equipment Required: The digital meat thermometer is a must-have kitchen tool! You can never truly know when your food is ready without it. It has a super fast response time, which is important for grilling, and has a built-in magnet for easy storage on your refrigerator.
Swap Option: You may use NY strip steak, ribeye steak or pork tenderloin in place of filet mignon.
Technique Tip: Be sure to clean and oil your grill before cooking. Set up zone cooking (hot side, low side).
Ingredients
- 6 tablespoons butcher's grind black pepper
- 1/4 cup kosher salt
- 2 teaspoons granulated garlic
- 1½ teaspoons granulated onion
- 1½ teaspoons light brown sugar
- 1½ teaspoons chili powder
- 1½ teaspoons dried thyme
- 1½ teaspoons dried rosemary
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1/2 teaspoon red pepper flakes
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup prepared horseradish
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon white vinegar
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 (6-ounce) filet mignon steaks
- 1 tablespoon unsalted butter
- 1 teaspoon vegetable oil
- 2 yellow onions, sliced
- 1/2 teaspoon kosher salt
- 4 pretzel bun sliders, such as King's Hawaiian
- sliced tomato, for garnish
- bibb lettuce, for garnish
Preparation
Make the Pig Beach butcher's secret seasoning:
Combine all ingredients in a large mixing bowl and store in an airtight container until ready to use.
Make the horseradish cream:
Combine all ingredients and whisk together. Transfer to a food-safe container and refrigerate until ready to use.
Make the steak sandwiches:
1.Drizzle the steaks with olive oil, then season generously with the prepared butcher's secret seasoning. Allow the steaks to marinate at room temperature for 20 minutes.
2.Meanwhile, in a large sauté pan set over medium-low heat, add the butter, vegetable oil and sliced onions. Cook for about 45 minutes or until onions are soft, sweet and caramelized, stirring occasionally. Transfer them to a food-safe container and set aside at room temperature.
3.While the onions cook, preheat your grill to set up “zone cooking” so that one half of your grill is heated on high and the other half is heated on low.
4.Place the seasoned steaks on the hot side of the grill and cook for about 3 minutes, then turn the steaks 90 degrees on an unused part of the high heat zone and continue to cook for an additional 3 minutes. Flip the steaks and repeat the same steps for a total cook time of about 12 minutes, or until the internal temperature of the steaks reaches 130 F for medium.
5.Pull the steaks off the grill and allow them to rest for about 5 minutes. While the steaks rest, toast the slider rolls on the grill to the desired doneness. Once the rolls are toasted, slice the steaks into 6 even slices each.
6.To assemble: Dollop 1 tablespoon of horseradish cream on the bottom bun and top with caramelized onions. Place 3 slices of grilled filet mignon on top of the onions, then top with an additional 1 tablespoon of horseradish cream, lettuce and tomato. Top with the remaining halved bun and serve.
