Steak House Sliders With Mushrooms And Blue Cheese Recipe 445

Steps:

• Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
• Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
• Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
• Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.

Steps:

• In a large bowl, gently combine ground sirloin, ground chuck, mustard, Worcestershire sauce, thyme, 1/2 tsp of the garlic paste (or 1/4 tsp of the fresh garlic), salt, and pepper. Form into eight 2 1/2-inch-diameter patties of equal thickness; refrigerate. Melt butter in a large skillet over medium high heat. Add onions and sauté for 4 minutes or until translucent. Add mushrooms and sauté for 4 more minutes. Stir in remaining garlic. Deglaze skillet with wine; let wine cook down until almost evaporated. Remove pan from heat and keep it warm. Prepare an outdoor grill with a medium-hot fire (or heat a stovetop grill pan over medium heat). Toast buns on grill 1 to 2 minutes, until lightly toasted. Grill sliders 2 to 3 minutes per side for medium-rare doneness. Spread bun bottoms with Dijonnaise, then top with arugula and sliders. Spoon the mushroom mixture over each slider and top with blue cheese and bun tops.

Steps:

• Season the steaks with salt and pepper. Heat the oil in a heavy skillet on medium-high heat. Add the steaks and sear on high heat until done to your preference, about 2-4 minutes per side for rare to medium rare.
• Let the steaks rest in a heated oven until ready to eat.
• Melt the butter in the same pan. Add the onion and saute at medium heat until tender, about 5 minutes. Add the garlic and thyme and saute until fragrant, about a minute.
• Add the mushrooms and season with salt and pepper and saute until tender, about 5 minutes. Add the broth and cognac and deglaze the pan and simmer until it has thickened and reduced by about half.
• Remove from heat and stir in the blue cheese and pour over the steaks. Garnish with additional blue cheese crumbles.