Filet Fondue Sliders

Name: Filet Fondue Sliders
Total time: 30 min
Yield: 2 to 4 (or is easily multiplied)
Ingredients: 2 beef tenderloin filet; 1 teaspoon sea salt; 1 teaspoon black pepper; 2 tablespoons olive oil; 1 garlic; 1 cup white wine; 1 1/2 cups gruyere cheese; 1 1/4 cups Emmentaler cheese; 1 1/2 tablespoons cornstarch; 1/2 tablespoon cherry brandy; 1/8 teaspoon nutmeg; 2 cups arugula; 10 to 12 slider buns

User Reviews

5

4 reviews

Excellent

Total Time
30 mins
Servings
2 to 4 (or is easily multiplied)
Course
Lunch
Cuisine
American

Filet Fondue Sliders

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

2 beef tenderloin filet 4 to 6 ounce, petit filet mignon
1 teaspoon sea salt coarse
1 teaspoon black pepper freshly grated
2 tablespoons olive oil
1 garlic clove
1 cup white wine dry
1 1/2 cups gruyere cheese freshly grated
1 1/4 cups Emmentaler cheese or another form of swiss cheese, freshly grated
1 1/2 tablespoons cornstarch
1/2 tablespoon cherry brandy
1/8 teaspoon nutmeg freshly grated
2 cups arugula fresh greens
10 to 12 slider buns or dinner rolls

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Instructions

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Season the beef with the salt and pepper. Heat a skillet over medium-high heat and add the olive oil. Once it’s hot, add the filet and cover the skillet. Sear the filet on both sides until it’s golden brown and cooked to your desired doneness. I like mine cooked medium, and that takes 2 to 3 minutes of searing when the skillet is covered. Once the beef is cooked, place it on a cutting board and let it rest for 10 minutes. Slice it into 1/4-inch thick pieces.
Rub a fondue pot with the garlic clove. Chop the clove in half and mince it. Add a sprinkle of salt to the garlic and mash it with a fork and knife to create a paste.
In a small saucepan, bring the wine to a simmer over medium heat. Toss all of the grated cheese with cornstarch. Add the cheese to wine in batches, stirring constantly until smooth. Add the garlic paste and nutmeg and stir. Pour the fondue into a fondue pot (preferably one that is heated underneath) – use the fondue for dipping the sliders, or simply use it as a cheese sauce op top the sliders.
Add the arugula to a bowl and toss it with a drop of olive oil and a pinch of salt and pepper. To assemble the sliders, toast the buns if desired. Add slices of the filet topped with the fondue and arugula.