Steak Wagyu Filet Mignon Sliders on Pretzel Buns With Caramelized Onions & Blue Cheese Sauce
Servings 2
Ingredients
For the steak & sandwiches
- 2 Wagyu Filet Mignon Sliders
- Salt Pepper + Three Chiles Rub from Spiceology
- 1 onion
- 1 tablespoon butter
- Oil
- Kosher salt for seasoning
- Black pepper for seasoning
- 1 tablespoon honey
- 5 ounces baby spinach
- 2 pretzel buns
Blue Cheese Sauce
- 1/2 cup mayo
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 4 ounces blue cheese
- 1 tablespoon Worcestershire sauce
Instructions
- Light your grill to medium heat with two-zone cooking. We used our Big Green Egg XL set to 400º with Fogo Charcoal.
- We started by covering our American Wagyu Sliders in our very own Salt Pepper + Three Chiles Rub (available from Spiceology). Add it to the indirect side of the grill and cook to 110º
- While the steak is cooking make some quick-caramelized onions. We did one whole onion with butter, oil, salt, pepper, and honey. Cook on medium-high until slightly browned and soft (not crisp).
- Make your blue cheese sauce with 1/2 cup mayo, 1/2 cup sour cream, 1/4 cup buttermilk, 4 ounces of blue cheese, a dash of Worcestershire sauce, salt, and pepper.
- Once the steak hits 110º, pull it over to the direct side and get a good sear on each side. Pull the steak off at 125º internal and let it rest.
- Toast your buns then top with the blue cheese sauce, sliced filet, caramelized onions, raw spinach, and some more blue cheese sauce.
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