Filet mignon (which translates as a “cute” or “dainty” steak) is sure to impress any crowd. Keep it casual and use filet mignon in delicious (and fun to eat) sliders. Tonight’s recipe:

The Glitter Life Filet Sliders
add a simple kale salad to accompany your sliders.
via The Dinner Concierge.

Filet Mignon Sliders {adapted from Epicurious}

  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 8 ounces button mushrooms, thinly sliced
  • 4 ounces shiitake mushrooms
  • 2 large shallots, minced {about a ½ cup}, divided
  • 4 garlic cloves, pushed through a garlic press, divided
  • 1 tablespoon chopped fresh thyme
  • 4 1½ inch-thick filet mignon steaks
  • ¾ cup Madeira
  • 1½ cups beef broth {preferably homemade}
  • ½ cup whipping cream
  • Bakery-fresh mini brioche slider buns, split and toasted
  1. Preheat oven to 400°F.  Place a baking sheet lined with parchment paper into the oven to heat.
  2. Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 10 minutes. Add ¼ cup shallots and half of garlic and sauté until shallots are soft, about 3 minutes. Stir in thyme; season with salt and pepper. Transfer mushroom mixture to medium bowl and set aside.
  3. Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and sear about 4 minutes per side. Transfer steaks to the heated baking sheet and check their internal temperature with a meat thermometer {for medium rare, the finished steaks should register 130°F} and return to oven to finish cooking for approximately 5-10 minutes or until the meat registers an internal temperature of 130°F.  When finished, remove steaks to a cutting board and allow to rest for 10 minutes before thinly slicing.
  4. Meanwhile, add remaining ¼ cup shallots and garlic to same skillet. Sauté 2 minutes. Add Madeira and boil until reduced by half, about 3 minutes. Add broth and boil until mixture is reduced to 2/3 cup, about 6 minutes. Add cream and boil until sauce thickens slightly, about 2 minutes. Stir in reserved mushroom mixture. Season sauce to taste with salt and pepper.  Remove pan from heat.
  5.  To assemble sandwiches, place 3-4 slices of filet on the bottom of each toasted bun.  Spoon some of the mushroom sauce over and cover with the top of the bun.  Serve immediately.