Filet Mignon Garlic Parmesan Sliders (Printable Version)
Luxurious filet mignon medallions on golden garlic parmesan rolls, perfect for special gatherings and celebrations.
# Ingredient List:
→ Garlic Parmesan Rolls
01 - 8 small brioche or slider buns
02 - 4 tbsp unsalted butter, melted
03 - 3 cloves garlic, minced
04 - 1/4 cup freshly grated Parmesan cheese
05 - 1 tbsp fresh parsley, finely chopped
06 - Pinch of sea salt
→ Filet Mignon
07 - 1 1/2 lbs filet mignon, cut into 8 medallions (about 2 oz each)
08 - 1 tbsp olive oil
09 - 1 tsp kosher salt
10 - 1/2 tsp freshly ground black pepper
→ Slider Toppings
11 - 1/2 cup arugula or baby greens
12 - 1 medium red onion, thinly sliced
13 - 2 Roma tomatoes, sliced
14 - 1/4 cup horseradish cream or aioli (optional)
# How to Make:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a small bowl, combine the melted butter, minced garlic, chopped parsley, sea salt, and Parmesan cheese. Mix until well blended.
03 - Slice the slider buns in half. Brush the cut sides generously with the garlic butter mixture and arrange on the prepared baking sheet, cut side up. Sprinkle with additional Parmesan if desired.
04 - Bake the buns for 7 to 9 minutes, or until golden and fragrant. Remove from the oven and set aside.
05 - Pat the filet mignon medallions dry with paper towels. Season each side evenly with kosher salt and freshly ground black pepper.
06 - Heat olive oil in a heavy skillet or cast iron pan over medium-high heat until shimmering. Sear the filet medallions for 2 to 3 minutes per side for medium-rare, adjusting time to your preferred doneness. Transfer to a plate and let rest for 5 minutes.
07 - Place a few arugula leaves on each bottom bun. Top with a rested filet mignon medallion, a slice of Roma tomato, and a few slices of red onion. Drizzle with horseradish cream or aioli if using. Cap with the top bun.
08 - Serve the sliders immediately while warm. Pairs beautifully with a light red wine such as Pinot Noir.
# Expert Tips:
01 -
- Filet mignon sounds fancy but these come together in under an hour with zero fuss.
- The garlic parmesan rolls alone are worth making, and people will ask you for that part by itself.
02 -
- Do not skip drying the medallions before searing, because even a damp surface will steam instead of sear and you will lose that gorgeous crust.
- Letting the meat rest after cooking is not optional, since cutting into it early sends all those delicious juices straight onto your cutting board instead of into the slider.
03 -
- Blue cheese crumbles tucked under the medallion add a sharp, creamy punch that makes these taste like something from a steakhouse menu.
- A glass of Pinot Noir beside these sliders turns a casual appetizer into a dinner worth sitting down for.