filet sliders with pickled onions
It’s summer, and therefore, there is nothing better the grilling outdoors and eating by the pool.
One of my favorite things to make after a day, or even during a day, of swimming are sliders.
People can make sliders any way they choose, and by people, I mean my four ravenous children, husband, and two dogs. Which is nice. But what I really like, is that they can be held with one hand, and are considerably less messy than a traditional burger. Which is especially nice, if one is hypothetically eating and drinking whilst on a pool float. Just saying.
Ingredients:
1.5 lbs beef tenderloin, sliced in 1 1/2 inch thick pieces
evoo
salt and pepper to taste
1/2 cup butter
brioche buns
1 red onion, halved and thinly sliced and placed in a mason or similar jar
3/4 cup rice wine vinegar
1/2 cup water
1 tsp salt
1 Tbsp sugar
Directions:
Heat grill to sear.
Rub fillet steaks with evoo, and sprinkle with salt and pepper. Grill for 4 minutes per side. Remove from heat, top each steak with a pat of butter, and tent. Let rest for 10 minutes.
Bring vinegar, water, salt and sugar to boil. Pour over onions. Let cool.
Spread romesco on top and bottom of buns.
Thinly slice filets, and pile on bottom bun. top with onions, and top bun.