Nothing is better than a perfectly cooked filet mignon, tender and rich, paired with a sharp, creamy horseradish sauce. You take a bite of the meat and before you know it, the tangy sauce tickles your taste buds, leaving you wanting another bite. My twist on this classic combination is a filet mignon slider. The meat is ground up, formed into patties, and seared to a crisp on both sides. I finish cooking them in the oven to ensure the meat is tender and juicy on the inside. In addition to the sauce, I add caramelized barbecue onions that include sweet and smoky flavors from the brown sugar and hickory smoke in McCormick’s Barbecue Seasoning. You cannot go wrong with these components piled high onto a soft pretzel bun.
You might be hesitant to have such an expensive cut of meat ground up. Personally, I love the qualities of the filet mignon and usually save these sliders for special occasions. However, you can easily opt for a less expensive cut such as the chuck. Either way, ask your butcher to grind the meat for you so you know you’re getting the freshest meat possible.
Use low sodium soy sauce to ensure the onions are not too salty. The barbeque seasoning has enough salt and spice for a perfectly seasoned topping.
Watch the onions closely and adjust the temperature as needed. You do not want them to char up too much, but rather melt slowly into a sweet, caramelized delicacy.
Do not overcook the slider patties. It is recommended that you cook ground beef to at least 160°F to kill pathogenic bacteria. If they go much further than that, you will end up with a tough, dry piece of meat.
Substitutes If Needed:
Ground chuck for the ground filet mignon
Brands I Use:
McCormick Grill Mates Barbecue Seasoning
Kikkoman Low Sodium Soy Sauce
Lea & Perrins Worcestershire Sauce
Grey Poupon Dijon Mustard
Hellmann’s Real Mayonnaise
Pretzilla Soft Pretzel Burger Buns
- 3 medium onions
- 3 tablespoons olive oil
- ½ tablespoon McCormick Barbecue Seasoning
- 1½ tablespoons low sodium soy sauce
- 1½ tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons horseradish
- 6 tablespoons mayonnaise
- 2.5 pounds ground filet mignon
- salt and pepper
- 12 slices cheddar cheese
- 12 mini pretzel buns
- Cut the onions in half vertically. Cut off both ends and peel away the skin. With the middle of the onion face down, cut the onion into ¾ inch wedges. Heat 1½ tablespoons of the olive oil in a pan over high heat. Add the onions (you should hear them sizzle). After a minute or two, lower the heat to medium-low and cook the onions until brown and caramelized, about 10-12 minutes. Stir in the barbecue seasoning, soy sauce, and Worcestershire sauce. Let the flavors blend over low heat (see notes).
- Meanwhile, whisk together the mustard, horseradish, and mayonnaise. Reserve in the fridge until ready to serve.
- Form the ground filet mignon into patties, 3½ inches in diameter and ¾ inches thick (about 3.3 ounce portions). Season the patties with salt and pepper. Heat the rest of the olive oil on a flat top grill over high heat (see notes). Sear the patties until brown and slightly crisp, about 2 minutes per side. Transfer them to a 375°F oven and cook for 6-8 minutes, or until desired doneness is reached. Place a piece of cheddar on each patty and broil for 30 seconds to melt the cheese.
- Pile high and have fun with it! With these ingredients, you can’t go wrong any way you place them.
- Once you add the flavor components to the onions, you want them to marry over low heat for at least 10 more minutes. At this point, the onions are ready to serve. However, you can let them sit longer if necessary. If they start to lose their shape, turn off the heat. You can reheat them over medium heat when everything else is ready.
- I like to use a flat top grill or griddle to get a nice golden crust on the filet mignon patties. You can also use a sauté pan if you prefer. Just heat the oil and sear each side as described above.