Filet Mignon Garlic Parmesan Sliders (Printable View)
Tender filet mignon medallions on golden garlic parmesan brioche rolls, perfect for special gatherings.
# What You’ll Need:
→ Garlic Parmesan Rolls
01 - 8 small brioche or slider buns
02 - 4 tablespoons unsalted butter, melted
03 - 3 cloves garlic, minced
04 - 1/4 cup freshly grated Parmesan cheese
05 - 1 tablespoon 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 tablespoon olive oil
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon 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)
# Cooking 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. Mix until well 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. Remove from oven and 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 for the best flavor and texture.
# Expert Tips:
01 -
- Filet mignon sounds fancy but these sliders come together in under an hour with zero fussy techniques.
- The garlic parmesan rolls alone are worth making, and you will find excuses to use that butter mixture on everything else in your kitchen.
02 -
- Dry your steaks thoroughly before seasoning because any surface moisture creates steam instead of that gorgeous sear you are after.
- Let the medallions rest the full five minutes before assembling or you will lose all those delicious juices straight onto the cutting board.
03 -
- Use a cast iron skillet for searing because it holds heat more evenly and gives you a superior crust compared to thinner pans.
- Press the medallions gently with your spatula right as they hit the pan to ensure full surface contact and an even golden sear across the entire bottom.