Levy Restaurants

Chef d'Cuisine Robin Rosenberg

Caramelized Onions

2 each	Medium Spanish Onions
1/4 lb	Clarified Butter
1 oz	Olive Oil
1/4 tsp	Salt
dash	Black Pepper

Horseradish Aioli

1/4 cup	Mayonnaise
1 Tbs	Horseradish

Filet Slider

3 each	Mini Sesame Seed Buns
6 oz	Filet Steak - 3 each at 2 oz each
2 oz	Caramelized Vidalia Onions
2 oz	Horseradish Aioli
2 each	Wooden Skewers

Caramelized Onions:

Slice onions 1/4 inch thick. Heat butter and oil in large saute pan. Add onions and cook on low heat stirring occasionally. Cook onions slowly allowing them to turn a caramel color.

Horseradish Aioli:

Combine horseradish and mayonaise in mixing bowl. Using wire whisk, whisk smooth.

Filet Slider:

Grill each 2 oz filet to medium rare. Place inside toasted buns and top with caramelized onions (see recipe) and horseradish aioli (see recipe). Slide skewers through the three mini-sandwiches, wrap with sandwich paper and serve.