Falafel Tenderloin Sliders with herbed goat cheese and marinated artichokes. Plated with hand cut garlic oregano fries and caramelized onion jus.

My cooking philosophy is to keep dishes simple. Allow the flavors of each individual ingredient to stand alone and shine at the same time complimenting the other flavors of a dish. Given the ingredients of our contestants, I decided to make a spin on one of Chandler's best-selling sandwiches (Filet Sliders). Instead of using slider rolls I made Falafel patties to hold together this delicious Mediterranean version. Served with caramelized onion jus for dipping and fresh baked lemony garlic oregano fries.

Falafel Sliders

3 - 2 ounce pieces Tenderloin tails

½ teaspoon Lawry's seasoning

1 ounce Crumbled herbed goat cheese

3 pieces quartered marinated artichokes

6 - 1 ounce balls Grecian Delights falafel dough

½ cup olive oil

Press the falafel balls into ¼-inch thick patties. They should be about 2-inches in diameter (roughly the same size as the tenderloin medallions). In a frying pan heat a ½ cup of olive oil - medium to medium-high heat. Gently lower the falafel patties into the oil and fry for about 30 seconds on each side. They should come out crispy and golden brown. Remove from oil and place on a paper towel lined plate to drain excess oil.

Starting from the thick end of the tenderloin slice off a 2 ounce medallion. Tails vary in size so you may only get 1 or 2 good cuts from each piece. The remaining pieces can be trimmed to make tenderloin skewers or saved for a good beef stew. Lightly season the medallions with Lawry's (or your favorite steak seasoning) on both sides. Grill or pan sear the medallions to your desired doneness. Top the medallions with the goat cheese immediately after you turn the meat. This will allow the cheese to lightly melt while cooking the other side. Allow the meat to rest for a few minutes before assembling the sliders.

Slider Build - falafel patty, tenderloin with goat cheese, artichoke heart, falafel patty.

Note: Tenderloin Tails are not a cut that you would normally find at your local grocer. You can always ask the butcher if they could sell you some tenderloin tails or just purchase the whole tenderloin and utilize the entire cut.

Garlic Oregano Fries

1 Idaho potato

2 tablespoon extra-virgin olive oil

1 teaspoon dry oregano

1 teaspoon finely minced garlic

1 wedge of lemon

salt & pepper to taste

Hand cut the potato into ¼-inch planks then cut into smaller ¼-inch fries. Rinse and soak the potatoes in cold water for about 10 minutes. Drain well. Toss potatoes with olive oil, oregano, garlic and lightly season with salt and pepper. Bake in the oven at 425 degrees for about 20 minutes. Cook a little longer for crispier fries. Drizzle fresh squeezed lemon juice onto fries, taste and adjust seasoning (salt & pepper) to your liking.

Caramelized Onion Jus

½ cup au jus

½ small yellow onion

1 teaspoon butter

Julienne one half of a small onion. In a small pan combine the butter and onion and fry on medium heat until the onions have a nice brown color. Add the au jus and bring to a boil. Lower the temp and simmer for about 5 minutes to slightly reduce the sauce.

Chef Robert Kempa, Chandler's Chophouse & Banquets