Steak Sliders Upgrade: Filet Mignon Topped with Cognac Cream Mushrooms

When you really want to offer something special to the gang, look no further than these delicious steak sliders. The onion and mushroom topping hosts a bit of heavy cream mixed with cognac, giving them a decadent topping indeed. Think of offering these at your next sports-watching gathering, and see if you don’t come off as the host with the most. Ahem.

This recipe is part of my party theme featuring recipes with alcohol infused. So head to the link to find a whole repertoire of cool hors d’oeuvres that all have a touch of alcohol in the mix.

MAKES 10 SLIDERS

MAKE THE COGNAC CREAM MUSHROOMS

1 TB grape seed oil
1 CUP each: shiitake + white mushrooms, sliced thinly
2 shallots, sliced into thin rings
2 tsp salt
—
2 cloves garlic, minced
1 tsp fresh thyme
—
1/4 CUP beef broth
1/2 CUP cognac
—
1/4 CUP heavy cream
black pepper
—
In a heavy saucepan, heat oil over medium-high heat. Add mushrooms, shallots, salt, saute 8 min, until lightly browned.

Add garlic and thyme, lower flame to medium, cook 1 min. Add broth and cognac, raise flame to high, bring to boil. Lower heat, cook 8 min.

Stir in heavy cream and freshly grated pepper, simmer for 5 min. Add a splash of cognac at the end, if desired, to heighten the spirit flavor. The mushrooms will soak up the extra liquid in about 30 min.

SET OVEN TO BROIL… MAKE THE SLIDERS

6-inch piece filet mignon, cut into ten steaks
Baguette, semolina
—
Let steaks sit at room temperature for 15 min.

Cut a long baguette into ten 2-inch pieces, then each piece in half. Toast for 45 seconds under the broiler. Spread a little butter on top and bottom.

Broil steaks 3 min, flip over, broil 1 min. Remove from oven, sprinkle salt on steaks. Place one steak on each bun, top with lots of the cognac mushrooms. Hold together with long bamboo pick.