Good Life, Good Food: Bacon Blue Cheese Mushroom, Beef Tenderloin Sliders

From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Bacon Blue Cheese Mushrooms and Beef Tenderloin Sliders.

Bacon Blue Cheese Mushrooms


3 strips jalapeno bacon

6 large mushrooms

1 Tbsp. butter

½ onion, diced

1 clove garlic, sliced

3 oz cream cheese

3 oz blue cheese crumbles

1/3 C panko bread crumbs


Preheat oven to 350 degrees. Spray a small sheet pan with cooking spray.

Cook jalapeno bacons strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove the stems from the mushrooms. Set caps aside, and chop stems.

Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion, and garlic. Cook stirring frequently, after mixture has cooked for 5 minutes add 1 Tblspn sugar to help speed up the caramelization process. Continue to cook an additional 10 to 15 minutes until the onions caramelized.

Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese crumbles and panko bread crumbs. Blend on low until ingredients are roughly chopped and evenly combined. Stuff cheese mixture into mushroom caps and place into prepared sheet pan.

Bake in preheated oven until bubbly and lightly browned, 10 to 15 minutes.

Beef Tenderloin Sliders


2- 8 oz beef tenderloin filets

1 ½ C good red wine

3 dashes Worcestershire sauce

2 Tblsn fresh thyme

2 cloves chopped garlic

1 medium shallot chopped

1 each Vidalia onion sliced thin

2 Tblsn extra virgin olive oil

¾ C mayo

3 cloves garlic

6-10 small sourdough rolls


Season the filets with kosher salt and coarse black pepper. Place in a large ziplock bag and add garlic, chopped thyme, shallots, red wine and Worcestershire. Let beef marinate all day or for at least 3 hours.

While your beef is marinating, prepare your garlic aioli by putting the garlic, mayo and kosher salt and coarse black pepper to taste in a food processor and blend well. Put the mixture in the fridge so all the flavors can marry.

Heat a large skillet over medium heat, add 2 Tblsn of extra virgin olive oil and when hot add sliced Vidalia onions and toss to coat. When the onions start to turn clear, add 1 Tblsn of sugar and stir well, reduce heat and let simmer until golden brown.

Remove the beef from the fridge and let sit at room temperature for atleast 20 minutes before putting on the grill or roasting. Grill on a hot grill so both sides are brown, about 4 minutes per side. Then turn the heat down to medium low and cook another 4- 5 minutes until about medium to medium well. Take the beef off and let sit at least 5 minutes so the beef can collect all its juices.

Slice and toast your rolls and spread the garlic aioli on each side of the roll. Thinly slice the beef and arrange on the roll. Top with caramelized onions! A GREAT dish to serve at your National Championship Party! Serve with a big juicy red wine