Beef, Brie and Black Cherry Sauce Sliders
Buttered cocktail rolls with wild rocket, hot slivers of juicy ribeye steak and slices of creamy brie cheese. Drizzle a few spoonfuls of the intense black cherry sauce over the top and you’ve got yourself perfect sliders suitable for light meals or as part of a snack platter.
Beef, Brie and Black Cherry Sauce Sliders
Recipe
Preparation: 20 minutes
Cooking: +- 30 minutes
Ready in: +- 50 minutes
Variations: Substitute ribeye with rump or sirloin steak
Servings: 4 to 6 (makes 12)
Tips: 1. These sliders are perfect for a light meal or as part of a snack platter.
2. The black cherry sauce can be made ahead of time and re-heated when needed.
Cooking guideline based on 3cm thick steak
Rare: 4 minutes on each side
Med-rare: 5 minutes on each side (recommended)
Medium: 6 minutes on each side (recommended)
Well-done: Not recommended
INGREDIENTS
2 x 250g ribeye steaks
Olive oil
200g brie cheese, sliced
60g wild rocket
12 cocktail rolls, sliced
Butter, for rolls (optional)
Salt and freshly ground black pepper
Black cherry sauce:
1 cup fresh/frozen black cherries, halved
1/4 cup balsamic vinegar
1/4 cup water
2 Tbsp sugar
1 tsp fresh ginger, grated
1 tsp rosemary, finely chopped
Salt and freshly ground black pepper
METHOD
1. Prepare the ribeye by rubbing the steaks with olive oil, salt and freshly ground black pepper.
2. Cook the steaks to your preference over a fire or smoking hot griddle pan (see cooking guideline above). Medium-rare to medium is recommended as this flavoursome cut has lots of beautiful marbling.
3. Make the black cherry sauce whilst the beef is cooking. Heat a small saucepan to a medium-high heat, add all the sauce ingredients and bring to the boil.
4. Reduce the heat to low and simmer the sauce for 5 to 10 minutes or until thickened. Season to taste with salt and freshly ground black pepper.
5. Leave the ribeye to rest for half its cooking time before slicing it into slivers.
6. Lightly toast the inside of the rolls to prevent the bread from getting soggy. This can be done in the same way you grilled the beef, either over a fire or on a griddle pan.
7. Build the sliders by topping each roll with wild rocket, hot slivers of juicy ribeye and slices of creamy brie. Drizzle a few spoonfuls of the intense black cherry sauce over the top and close the roll by securing the lid with a toothpick.
Recipe developed and styled for Karan Beef's Beef Easy app.
Photographed by James Strack.
Visit my services page for more information on recipe development and food styling services offered in Johannesburg, South Africa.
