Ingredients

2 filet medallions (or 4 if you don’t want to half filets)

1 T. butter

3-4 T. bleu cheese

4 buns of your choosing

Cognac-Mustard Aioli

2 egg yolks

1/2 t. dry mustard

1/2 t. salt

1 T. lemon juice

2/3 cup olive oil

3 T. mustard seeds

1-1/2 T. cognac (any brand)

2 T. white wine vinegar

1-1/2 T. light brown sugar

1/4 t. salt

Onion Jam

1 T. olive oil

1 large sweet onion, diced

1 t. dried parsley

1 bay leaf

1/2 t. dried rosemary

1/3 c. sugar

1/4 c. balsamic vinegar

salt to taste

Instructions

Cognac-Mustard Aioli

Two days before preparing sliders, start mustard seeds in cognac soak. Combine mustard seeds, cognac, white wine vinegar, light brown sugar and salt in a small bowl, give a quick stir, then cover and let sit on your counter for 2 days.

To make your aioli base, in a bowl, blender or food processor, combine the egg yolks, dry mustard, salt and lemon juice. Process for 20 seconds, or stir for about 1-1/2 minutes. While the food processor/blender is running, or as you are continually whisking, very slowly add the olive oil in a thin stream. It should take a few minutes to add all the oil.

Now place the cognac-mustard mixture in a bullet (small food processor) and give a quick spin. Next add the aioli base and pulse to completely combine. Texture should be similar to mayonnaise. Add additional salt if necessary.

Onion Jam

In a medium pan, warm the oil over medium to medium-high heat until shimmering, and then add the onions. Stir occasionally for about 15 minutes until golden brown. Add the parsley, bay leaf and rosemary to the onions and stir to combine, allow herbs to open up for about 3 minutes.

Next, sprinkle the sugar over the onions. Do not stir, but let the sugar melt completely, about 5 minutes. Increase the heat to high, until a light brown caramel forms, about 5 minutes. Reduce heat to low, and add balsamic vinegar, stirring occasionally until the jam has thickened, about 5 minutes.

Remove from heat, remove the bay leaf, and add salt to taste. Set aside to cool a bit.

To assemble, pat your filets dry and then season both sides with salt and pepper. Cook over medium-high heat in a pan with 1 T. butter. Cook on each side for about 2 minutes to an internal temp of 135 degrees for medium rare.

Spray inside of buns with oil, or lightly brush with butter, then place in air fryer, under broiler or in hot pan for 30 seconds to 1 minute to get a light toast. Brush with aioli, top with medallions followed by the onion jam and finally the bleu cheese. Enjoy!