Filet Mignon Sliders with Garlic Aioli and Caramelized Onions

by: Chef Allysa Adamson

Compatible Wolf Appliances:


These elevated sliders are the perfect mix of casual and fancy. They work perfectly for any party menu or they work as just an incredibly delicious dinner at home. The horseradish aioli is sharp and spicy to complement the rich and buttery meat, while the caramelized onions add a touch of acidity and sweetness.

Prep Time
Cook Time


Horseradish Aioli
  • 1/2 cup mayonnaise
  • 1 1/2 teaspoons prepared horseradish
  • 1 garlic clove, minced
  • 1/2 lemon, zest, and juice
  • Kosher salt
  • fresh cracked black pepper
Caramelized Onions
  • 2 red onions, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon sherry vinegar
Sliders and Assembly
  • 4 tablespoons butter, separated
  • 3 garlic cloves, peeled and smashed
  • 1 pound center-cut beef tenderloin, sliced into 8 equal portions
  • Kosher salt
  • fresh cracked black pepper
  • 2 tablespoons vegetable oil
  • 8 mini brioche buns
  • handful of arugula


Caramelized Onions

In a large skillet or Wolf Griddle, warm the olive oil over medium heat at 350°F. Add the onions and about ½ teaspoon of salt and sauté, stirring often until onions soften (about 20 minutes). Increase the heat to medium-high and allow the onions to turn golden brown. Add the vinegar and cook until the liquid is reduced. Season with salt and pepper.

Horseradish Aioli

Mix all ingredients in a bowl, taste, and adjust the seasoning.


Preheat the Wolf Griddle to 400°F. Meanwhile, in a small pot, melt 2 tablespoons of butter in a pan with 2 smashed garlic cloves.

Season beef very generously with salt on both sides. Add 1 tablespoon vegetable oil and 1 tablespoon butter to the Wolf Griddle. Add the steak in batches of 4 at a time. Cook each side until well browned, but still medium-rare in the middle, about 2-3 minutes per side depending on thickness. Remove to a plate and repeat with remaining steaks.

Brush the cut-sides of the brioche buns with the garlic butter mixture. Place the buns buttered side down onto the preheated Wolf Griddle and toast until golden brown, about 1 minute. Set aside.

To assemble the sliders, dollop a spoonful of horseradish aioli on both the top and bottom bun. Top the bottom bun with a handful of arugula, one of the steaks, 1/8 of the caramelized onions, and the top bun.