Filet Mignon Garlic Parmesan Sliders (Printable)
Tender filet mignon on golden garlic parmesan brioche rolls, seared and assembled fresh for gatherings.
# What You'll Need:
→ 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 Steps:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a small bowl, combine melted butter, minced garlic, chopped parsley, sea salt, and Parmesan cheese. Stir until evenly blended.
03 - Slice slider buns in half. Brush 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 brown and fragrant. Set aside.
05 - Pat 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 filet medallions for 2 to 3 minutes per side for medium-rare, adjusting time for preferred doneness. Transfer to a plate and rest for 5 minutes.
07 - Place a few arugula leaves on each bottom bun. Top with a filet mignon medallion, a slice of Roma tomato, and a few rings of sliced red onion. Drizzle with horseradish cream or aioli if using. Cap with the top bun.
08 - Serve immediately while warm.
# Expert Advice:
01 -
- Garlic parmesan rolls fresh from the oven will ruin every store bought slider bun you ever trusted.
- The whole thing comes together in under an hour but tastes like you spent all day plotting something magnificent.
02 -
- Do not skip the drying step on the medallions because wet meat steams instead of searing and you will lose that beautiful brown crust.
- Letting the meat rest is not optional, cutting too early sends all the juices running onto your cutting board instead of staying inside where they belong.
03 -
- Use a cast iron skillet for the sear because it holds heat evenly and gives you a more consistent crust than lighter pans.
- Press gently on the center of each medallion with your thumb while cooking to learn the feel of different doneness levels without cutting into the meat.