Steak Au Poivre Sliders
 Steak Au Poivre is a classic French dish that’s really increased in popularity as of late, so I decided to make my own version and spice it up a little bit! If you love filet mignon but want to mix up the cooking process, then make these Steak Au Poivre Sliders! It is one of many great recipes for you to try! Besides, this trendy meal will wow your guests (and might just earn you some serious grilling cred!) Why You’ll Love Steak Au Poivre Sliders While you might have tried Steak Au Poivre in the past, you don’t know what’s about to hit you with this twist on a classic dish. This out-of-this-world recipe with grilled steak and a creamy black peppercorn sauce is even better on sliders. The melted cheese and toasted rolls just take the steak and sauce to a whole other level. Perfect for any special occasion or weeknight night at home! Keep in mind, the cream in the sauce can be made with whipping cream, sour cream or creme fraiche. Whipping cream will be very creamy. Sour cream will be slightly sweet. Creme fraiche will be slightly tangy. Each will bring out the decadent flavor of the dish in its own unique way. For other slider style dishes, check out my Roast Beef and Cheddar Sliders, Nashville Hot Chicken Sliders and Smoked Cheesesteak Sliders. Ingredients You’ll start off with a perfect steak (ideally a tender cut of meat like filet mignon). Season steak with kosher salt, black pepper, garlic powder, and canola oil. Then, create the sauce out of beef broth (for that extra beef flavor), Creme Fraiche, dijon mustard, minced garlic, black peppercorns, cognac or brandy, and chopped fresh chives. You’ll fry up some shallots next with kosher salt, garlic powder, black pepper, and frying oil for a burst of flavor. Then finish off the recipe with slider rolls, Swiss cheese, and melted butter. While this meal is complex and delectable, it only takes 20 minutes of prep to serve 4! How to Make Steak Au Poivre Sliders The Prep Work Begin by thinly chopping your shallots on a cutting board. Add them to a paper towel and squeeze out all the excess water. Removing this excess water is an important step because it will result in a crisper onion as they go through the frying process. Set to the side to continue to dry out. Next, lather your steaks with oil and generously season with salt, pepper and garlic or your favorite steak rub. Transfer steak into your fridge until ready to cook. Preheat a fire for medium-high heat (about 375F) and then add a dutch oven or a deep skillet to the fire to preheat. Steak Au Poivre Sliders – Grill Time Add enough oil to the large skillet to be 1” high and heat up until it’s 375F. Carefully add your minced shallot to the oil to fry for only 4-5 minutes or until golden brown. Do this in batches so as not to overcrowd the skillet. Finally, pull the fried onions out and pat dry. Season with salt, pepper and garlic. Keep warm until serving. Next, add your filets to the grill and cook for 3-4 minutes per side, checking them with a meat thermometer until the internal temperature reaches 120F. Once the steaks are done, pull them off and let them rest for 10 minutes. Add a cast iron skillet back to the fire and cook your minced garlic for 2-3 minutes or until browned. If needed, you can add a bit of oil or beef tallow to the skillet to prevent the garlic from burning/sticking to the skillet. Next, add your coarse black pepper and stir around. Deglaze your pepper mixture with the cognac then add your beef stock and dijon mustard. Let the sauce simmer over the flames until thickened (about 7-10 minutes). When the sauce has thickened, add your creme fraiche and stir. Pull off and keep warm. For more beefy sandwiches, check out my Beef McRib Sandwich, Chimichurri Steak Sandwich and BBQ Steak Sandwich. Time to Assemble Steak Au Poivre Sliders Grab your filets and slice them into thin strips. Also go ahead and cut your entire slider roll in half. Begin building your sliders in an aluminum foil bin with the base of the slider rolls, Swiss cheese, sliced steak, more Swiss cheese, fried shallots and the top of the slider rolls. For best results, spread out some butter over the top buns and place back in the grill to cook indirectly at medium heat (300F) for 10 minutes. Once the sliders are golden brown and the cheese has melted, pull them off and slice them up. Serve it all with the sauce and some red wine on the side. Enjoy! Steak: ▢ 2-3 Filets ideally Filet Mignon▢ 1 tbsp Kosher Salt▢ 1 tbsp Black Pepper▢ 1 tbsp Garlic Powder▢ Canola Oil as needed ▢ 2-3 Filets ideally Filet Mignon ▢ 1 tbsp Kosher Salt ▢ 1 tbsp Black Pepper ▢ 1 tbsp Garlic Powder ▢ Canola Oil as needed Sauce: ▢ 1.5 cups Beef Stock▢ 2.5 tbsp Creme Fraiche▢ 1.5 tbsp Dijon Mustard▢ 1.5 tbsp Minced Garlic▢ 1 tbsp Coarse Black Pepper▢ 2 oz Cognac or Brandy▢ Chopped Fresh Chives for garnish ▢ 1.5 cups Beef Stock ▢ 2.5 tbsp Creme Fraiche ▢ 1.5 tbsp Dijon Mustard ▢ 1.5 tbsp Minced Garlic ▢ 1 tbsp Coarse Black Pepper ▢ 2 oz Cognac or Brandy ▢ Chopped Fresh Chives for garnish Fried Shallots: ▢ 1.5 cups Shallots chopped▢ 1 tsp Kosher Salt▢ 1 tsp Garlic Powder▢ 1 tsp Black Pepper▢ Frying Oil ▢ 1.5 cups Shallots chopped ▢ 1 tsp Kosher Salt ▢ 1 tsp Garlic Powder ▢ 1 tsp Black Pepper ▢ Frying Oil Sandwich: ▢ Slider Rolls▢ 6-8 Swiss Cheese Slices▢ 2 tbsp Melted Butter ▢ Slider Rolls ▢ 6-8 Swiss Cheese Slices ▢ 2 tbsp Melted Butter Begin by thinly chopping your shallots. Add them to a paper towel and squeeze out all the excess water. Set to the side to dry out. Finally, lather your steaks with oil and generously season with salt, pepper and garlic or your favorite steak rub. Set in the fridge until ready to cook.Preheat a fire for medium high heat (about 375F). Add a dutch oven or a deep skillet to the fire to preheat.Add enough oil to the skillet to be 1” high and heat up till 375F. Carefully add your sliced shallots to the oil to fry for only 3-4 minutes until golden brown. Do this in batches so as not to overcrowd the skillet. Finally, pull the fried onions out and pat dry. Season with salt, pepper and garlic. Keep warm until serving.Next, add your filets to the grill and cook for 3-4 minutes per side or until they are 120F. Once the steaks are done, pull off and let rest for 10 minutes.Add a cast iron skillet back to the fire and cook your minced garlic for 2 minutes or until browned. Add your coarse black pepper and stir around. Deglaze with the cognac then add your beef stock and dijon mustard. Let the sauce simmer over the flames until thickened (about 7-10 minutes). When the sauce has thickened, add your creme fraiche and stir. Pull off and keep warm.Slice your filets and cut your entire slider roll in half. Begin building your sliders in a foil bin with the base of the slider rolls, swiss cheese, sliced steak, more swiss cheese, fried shallots and the top of the slider rolls. Spread out some butter over the top buns and place back in the grill to cook indirectly at 300F for 10 minutes. Once the sliders are golden brown and the cheese has melted, pull off and slice them up. Serve with the sauce on the side. Enjoy! Begin by thinly chopping your shallots. Add them to a paper towel and squeeze out all the excess water. Set to the side to dry out. Finally, lather your steaks with oil and generously season with salt, pepper and garlic or your favorite steak rub. Set in the fridge until ready to cook. Begin by thinly chopping your shallots. Add them to a paper towel and squeeze out all the excess water. Set to the side to dry out. Finally, lather your steaks with oil and generously season with salt, pepper and garlic or your favorite steak rub. Set in the fridge until ready to cook. Preheat a fire for medium high heat (about 375F). Add a dutch oven or a deep skillet to the fire to preheat. Preheat a fire for medium high heat (about 375F). Add a dutch oven or a deep skillet to the fire to preheat. Add enough oil to the skillet to be 1” high and heat up till 375F. Carefully add your sliced shallots to the oil to fry for only 3-4 minutes until golden brown. Do this in batches so as not to overcrowd the skillet. Finally, pull the fried onions out and pat dry. Season with salt, pepper and garlic. Keep warm until serving. Add enough oil to the skillet to be 1” high and heat up till 375F. Carefully add your sliced shallots to the oil to fry for only 3-4 minutes until golden brown. Do this in batches so as not to overcrowd the skillet. Finally, pull the fried onions out and pat dry. Season with salt, pepper and garlic. Keep warm until serving. Next, add your filets to the grill and cook for 3-4 minutes per side or until they are 120F. Once the steaks are done, pull off and let rest for 10 minutes. Next, add your filets to the grill and cook for 3-4 minutes per side or until they are 120F. Once the steaks are done, pull off and let rest for 10 minutes. Add a cast iron skillet back to the fire and cook your minced garlic for 2 minutes or until browned. Add your coarse black pepper and stir around. Deglaze with the cognac then add your beef stock and dijon mustard. Let the sauce simmer over the flames until thickened (about 7-10 minutes). When the sauce has thickened, add your creme fraiche and stir. Pull off and keep warm. Add a cast iron skillet back to the fire and cook your minced garlic for 2 minutes or until browned. Add your coarse black pepper and stir around. Deglaze with the cognac then add your beef stock and dijon mustard. Let the sauce simmer over the flames until thickened (about 7-10 minutes). When the sauce has thickened, add your creme fraiche and stir. Pull off and keep warm. Slice your filets and cut your entire slider roll in half. Begin building your sliders in a foil bin with the base of the slider rolls, swiss cheese, sliced steak, more swiss cheese, fried shallots and the top of the slider rolls. Spread out some butter over the top buns and place back in the grill to cook indirectly at 300F for 10 minutes. Once the sliders are golden brown and the cheese has melted, pull off and slice them up. Serve with the sauce on the side. Enjoy! Slice your filets and cut your entire slider roll in half. Begin building your sliders in a foil bin with the base of the slider rolls, swiss cheese, sliced steak, more swiss cheese, fried shallots and the top of the slider rolls. Spread out some butter over the top buns and place back in the grill to cook indirectly at 300F for 10 minutes. Once the sliders are golden brown and the cheese has melted, pull off and slice them up. Serve with the sauce on the side. Enjoy! Calories: 671kcal | Carbohydrates: 23g | Protein: 93g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 232mg | Sodium: 2924mg | Potassium: 2455mg | Fiber: 5g | Sugar: 8g | Vitamin A: 599IU | Vitamin C: 13mg | Calcium: 373mg | Iron: 4mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!