Prep Time: 20 minutes
Grill Time: 20 minutes
2 beef tenderloin fillets, 225 to 250 grams each
2 teaspoons KJ’s Beef Rub
2 to 3 tablespoons safflower or peanut oil
4 slider buns
1 large sweet onion, sliced into rings
Salt and ground black pepper to taste
1½ tablespoons balsamic vinegar
4 to 8 slices Manchego cheese
Preheat your Kamado JAN to 190°C. Once the temperature has stabilized, add the griddle, flat side up, to preheat.
Cut the beef fillets in half, creating 4 medallions. Season on both sides with KJ’s Beef Rub.
Lightly oil the griddle, using just enough oil to cover. Toast the slider rolls on the griddle, insides facing down, for about 1 to 2 minutes. Remove and reserve.
Place the onions on the griddle, season with a pinch each of salt and pepper, and cook for 3 minutes. At first the onions will take up the entire griddle, but as they cook and become flexible, you can fit them to one side. Drizzle the balsamic vinegar over the onions.
Add the beef medallions to the griddle and cook for 3 minutes. Flip and cook for 3 more minutes for medium-rare. Taste an onion slice for doneness and seasoning; add salt and pepper if necessary. The onions should be ready to come off when the beef is done.
To assemble the sliders, place the medallions on the bun bottoms. Top with balsamic onions, cheese slices, and bun tops. Pour yourself a nice cold beverage and enjoy.