Beats a burger slider any day. Think of this as an enjoyable treat to serve your steak-loving friends. The bonus in these steak sliders: mushrooms in a creamy cognac sauce that really adds the decadent touch.

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, and is part of my party theme featuring recipes with alcohol infused.

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.

See more intoxicating recipes for alcohol-infused nibbles in 09 Alcohol Infusion