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Park Lane SliderServings: 1 sandiwch -- Yield: 18 servings Luscious Wagyu filet, blue cheese butter, morel mushrooms, crispy shallots, and a red wine reduction take this sandwich over-the-top in the best way possible. Buns, Lunch & Dinner, Dine In |
Ingredients2 each 9-pack King’s Hawaiian® Original Slider Buns 1 lb Salted butter 6 each 10oz Wagyu filets 2 each Bunches fresh thyme 1 each Bunch fresh rosemary to taste Sea salt to taste Black pepper 2 each Garlic cloves 20 oz Fresh baby spinach 10 oz Rouge River blue cheese 1 tbsp Worcestershire sauce 1 each Lemon 45 each Fresh morel mushrooms, sliced in half lengthwise 1 each Bottle Extra virgin olive oil 1 each Shallots, thinly sliced 1 c Buttermilk 1 c Flour ½ c Cornstarch 2 tbsp Smoked paprika 1 each Bottle Napa cabernet 4 tbsp Sugar 2 each Bay leaves ½ tbsp Juniper berries ½ tbsp Fennel seeds 1 tbsp Black peppercorns
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Build It!Spread 4 tbsp butter on the inside of the tops and bottoms of all buns and toast on a griddle till golden brown.
Spread 1 tbsp of Blue Cheese Butter on the inside of each bottom bun.
Top with 2 slices of filet slightly overlapping.
Top with a nice pinch of Garlicky Spinach.
Top with 5 halves of Morel Mushrooms.
Drizzle with Red Wine Syrup.
Top with Crispy Shallots.
Cover with top bun.
Rouge River Blue Cheese Butter- Soften 12 tbsp butter and mix with blue cheese, 1 tbsp Worcestershire and zest of ½ lemon.
Crispy Shallots- Mix sliced shallots with buttermilk and let soak for 20 minutes.
- Whisk flour, cornstarch, paprika, 1 tsp sea salt, and ½ tsp black pepper together in a bowl.
- Drain shallots and dredge with seasoned flour mixture.
- Fry in batches at 350° F until golden brown, then remove from hot oil, transfer to wire rack or paper towel and season lightly with salt immediately while still hot.
Garlicky Spinach- Add 1 tbsp olive oil into a hot sauté pan, add spinach, and quickly wilt.
- Remove from pan and drain excess water from spinach.
- Add 2 tbsp butter to hot sauté pan and lightly brown. Then add 1 clove of minced garlic to the pan.
- Add spinach again and season with salt and pepper.
Morel Mushrooms - Sauté morels in 2 tbsp of olive oil until just starting to brown.
- Add 1 clove of minced garlic and 2 tbsp of butter.
- Sauté until nicely caramelized. Season with salt and pepper.
Napa Cab Syrup- Pour wine, sugar, bay leaves, juniper, fennel, and peppercorns in a saucepan.
- Bring to a boil, turn down to medium and reduce by almost two-thirds until thickened.
- Let cool to room temperature, strain out solids, and transfer to squeeze bottle.
Wagyu Filet- Remove filets from fridge about 30 minutes before cooking, and season liberally with salt and pepper.
- Melt 1 tbsp butter into large cast iron skillet and heat on high. Add filets and sear on each side for 2 minutes. Add 4 tbsp more butter to the pan, plus thyme and rosemary.
- Using a spoon, baste filets with butter. Cook until they reach an internal temperature of 125° F.
- Remove from pan and place on a wire rack set on a tray, pour pan drippings over the filets. Let the meat rest for at least 5 minutes.
- Sprinkle the tops with a little sea salt, then slice each filet into 6 even slices.
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