NDT- Cooking with Cash-Wa – Beef Tenderloin Sliders

FARGO, N.D. (Valley News Live) -INGREDIENTS:

12 slider buns, split and toasted

12 each 2-ounce beef tenderloin medallions

salt and pepper

2 Tablespoons Clarified Butter

2 cups French fried onions

Whiskey BBQ 1 cup BBQ sauce ½ cup Heinz 57 sauce ¼ cup Whiskey ¼ cup Maple Syrup Salt and pepper to taste Horseradish Sauce ½ cup prepared horseradish, drained ¼ cup mayonnaise ¼ cup sour cream or yogurt 1 teaspoon mustard ½ teaspoon sugar Salt and white pepper

DIRECTIONS

For the Whiskey BBQ, combine the BBQ sauce, Heinz 57, Whiskey, and Maple Syrup in a small saucepan. Bring to a simmer over medium low heat, stirring occasionally, season to taste. Remove from heat and set aside to cool. Once cool, transfer sauce to a squeeze bottle for guest friendly application.

For the horseradish sauce, combine the horseradish, mayonnaise, sour cream , mustard and sugar in a small bowl. Stir to combine. Season to taste. Transfer sauce to a squeeze bottle and hold in refrigerator until ready to serve.

Heat 12″ sauté pan over medium heat. Meanwhile, season the beef medallions with salt and pepper. Add the clarified butter, followed by the steaks. Cook for 2 minutes. Flip and cook for an additional 2 minutes for medium rare; less for rare, more for medium to well done.

Divide toasted baguettes between four plates and top each one with two medallions. Spoon sauce over the medallions and serve