Chicken Fried Steak Sliders with Country Bacon Gravy

This recipe works great with chopped steak, beef or pork tenderloins and chicken or turkey

Ingredients:

For the Chicken Fried Steak:

• 2 – four oz pieces of chopped steak or pounded out filet tenderloin pieces
• 2 teaspoon Ground Black Pepper
• 2 cups of buttermilk
• 1 teaspoon Salt
• 2 cups Flour
• ¼ cups of a neutral oil, like peanut, canola or grape seed.
• 1 tablespoon of rendered bacon fat
• 4 slices of chopped crispy thick sliced bacon

For the Bacon Gravy:

• Drippings from the Chicken Fried Steak skillet
• 3 tablespoons Flour
• 1 tablespoons Butter
• 2 tablespoon rendered bacon fat
• 2 cups Milk
• 1 cup chicken stock
• 2 teaspoons Ground Black Pepper
• 1 teaspoon Salt (if necessary)

For the Sliders:

• 8 pieces of Chicken Fried Steak (optional Chicken/Turkey or Pork tenderloin)
• Bacon Gravy
• 8 Potato Rolls (or dinner rolls of your choice)

Preperation:

For the Chicken Fried Steak: Cut the chopped steaks or tendeloin pieces in half. Pound them out to make them thinner (about 1/4 inch thick). Next soak them in buttermilk while you fry the bacon (slow and low) and collect the rendered bacon fat (about 2-3 tablespoons) and allow the bacon to crisp.

For Chicken or turkey breasts: For the Fried Chicken/Turkey: Cut the chicken breasts in half widthwise. Pound them out to thin (about 1/4 inch thick) and cut in half again.

After you are done with the bacon, add the salt and pepper to the flour in a shallow bowl or large plate. Remove the steak (chicken, turkey or pork) from the buttermilk and dredge each piece in the flour, generously coating all sides, pressing the steak into the flour. Repeat with the rest of the pieces. Set the pieces of chicken fried steak on a rack to air dry.

Heat a heavy bottomed skillet over medium heat. Add the oil and bacon fat. Once up to temp add the chicken fried steak pieces to the skillet, taking care not to crowd. Keep an eye on the side of the chicken fried steak that’s facing down and when it turns a light golden color, turn the pieces over. Then after the other side turns a light golden color, turn them to the other side.

After that side turns a little bit darker, turn the chicken fried steak again. The idea is to not let it cook or brown too fast. If you notice that the drippings in the pan are turning a darker brown color, turn the heat down just a bit. When all sides of the chicken fried steak are a light golden brown (about 7 minutes) turn off the heat, remove them rom the pan, set each piece on a rack or plate, and set aside.

For the Bacon Gravy: Pour out the oil so that just the yummy crunchies are left in the pan. Heat the skillet with the drippings and one tablespoon of rendered bacon fat. Add the butter and let it melt before adding the flour, then stir until the mixture thickens up (about 2 minutes). Next, while stiriing, add the milk, chicken stock and pepper. Continue stirring until the gravy is at the desired consistency (about 5 minutes). Add a few tablespoons of water if you need to thin it out. Season with the salt if necessary.

For the Sliders: Lay the bottom side of each slider roll on the serving plates with the inside of the roll facing up. Ladle some gravy over the roll. Then add a piece of the chicken fried steak, and ladle more gravy over the piece of chicken fried steak. Add the top piece of the slider roll. Serve while warm.

Deconstructed Beef Wellington Healthy Appetizer

Ingredients:

• 1 baguette, sliced about 1/4- to 1/2-inch thick
• 2 beef tenderloin steaks, cut 1-inch thick (total
• weight about 1 pound)
• 16 ounces button mushrooms, sliced then roughly
• chopped
• 3 tablespoons olive oil
• 2 shallots, finely minced
• 2 cloves garlic, finely minced
• 1 cup port wine
• kosher salt and fresh ground black pepper
• Bearnaise Sauce
• 1 cup milk
• 1/4 cup butter
• 2 teaspoons fresh lemon juice
• 1 teaspoon dried tarragon

Preparation: 

Preheat oven to 400 degrees F. Drizzle a large baking sheet with olive oil. Lay the baguette slices flat on the baking sheet in a single layer. Drizzle the tops of the slices with olive oil and use a small brush to evenly distribute the oil on top of the baguette slices. Bake in the preheated oven for 10 to 12 minutes until they are toasted to your liking. The longer they bake, the crunchier they become. Keep in mind that you will bake them again when making the appetizers.

Prepare the Bernaise sauce. Follow link for the receipe.

Heat olive oil in a frying pan over medium high heat. Add the mushrooms and saute for about 5 minutes. Add the shallots and garlic to the mushrooms and saute for an additional 5 minutes. Do not allow the garlic to brown. Season with kosher salt and pepper, then add the port wine to the mushrooms, bring to a boil, then reduce the heat to medium and cook until the port wine has reduced and there is not liquid left in the pan. Remove from heat and set aside.

Heat a frying pan or griddle over high heat. Do not allow the pan to get so hot that it smokes. Season the steaks with kosher salt and fresh ground black pepper and place the steaks in the hot pan or griddle. Allow to cook about 4-5 minutes, then using tongs turn the steaks and cook on the other side for about 4-5 minutes. They should be medium rare. Do not cut or pierce the steaks with a knife or fork. Using tongs, remove the steaks to a cutting board and allow to rest for at least 5 minutes and as much as 10 minutes. 

To assemble, place the baguette slices on a large serving tray. Top each slice with about a tablespoon of the mushroom duxelle. Slice the steaks so that the slices are about 1/8-inch thick and lay 2 to 3 slices of the steak on top of the mushroom duxelle on each baguette slice. Top the steak with a tablespoon or so of the warm bearnaise sauce and serve immediately.