Ingredients

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

Instructions

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.

Sliders

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.