Mignonette Trio recipe, featuring petite tender

Editors' note: This recipe accompanies "Versatile beef" (page 15) in the Summer issue of Chef Educator Today.

Mignonette Trio
Pan-roasted petite tender sliders with Port-Red Onion Relish and Blue Cheese Butter
Dave Zino, executive chef, National Cattlemen's Beef Association

Yield: 24 servings

72 4" diameter artisan rustic white dinner rolls
2 c. extra virgin olive oil
15 petite tenders*
Salt and pepper, to taste
1 c. canola oil
Port-Red Onion Relish (recipe follows)
Blue Cheese Butter (recipe follows)
15 bunches chives, cut the diameter of the rolls

Method (1) Using a 2.5" round pastry cutter or ring mold, press out circles from the rolls (you may need to use a paring knife to trace around the ring mold to pierce through the top crust). Then slice through the middle, making little hamburger buns. (2) In a large nonstick pan, heat 2 oz. olive oil over medium heat, and place the buns in the pan so that the insides of the buns are in contact with the pan. Cook until that side is crisp and golden, about 90 seconds. Remove to a paper towel-lined plate. Repeat until all buns have been toasted. (3) Season petite tenders with salt and pepper, and pan roast with a little canola oil to desired doneness. Slice them all 1/8" thick. (4) Spread 1 heaping T. Port-Red Onion Relish on the bottom half of each roll. Place 2 slices of beef on each. Spread 1 T. Blue Cheese Butter on the toasted side of the tops, then affix chives to the Blue Cheese Butter, making sure to keep them all pointing in the same direction. Assemble sandwich. Line three on each rectangle plate, and serve.

Port-Red Onion Relish
1 t. canola oil
6 c. red onion, brunoise
2 fl. oz. rice vinegar
3 bottles (750 mL each) ruby port wine, of good quality
1/2 c. sugar

Method (1) Heat oil in a sauce pot over medium heat. Add onion, and sweat about 1 minute. (2) Add vinegar, and sweat 1 minute more until color is bled from the onions. Add port and sugar. Bring to a boil then reduce heat as low as it will go, and reduce until syrupy, about 2 hours. (3) Once it cools, this will tighten up dramatically. It is easier to err on the thick side and then thin it out with water once it has cooled down, rather than not reducing it enough and then having to reheat it later to reduce it further.

Blue Cheese Butter
1 lb. Blue d'Auvergne, room temperature
1/2 lb. butter, unsalted, softened
1/2 c. chives, minced
1 t. salt

Method (1) Mix all ingredients in a large bowl with a rubber spatula, making sure to totally incorporate the butter. Bring to room temperature before serving.

* The petite tender is a tender, juicy muscle that rests on the beef shoulder near the top blade. It is versatile and upscale like beef tenderloin or filet mignon, but at check prices.