Filet Mignon Garlic Parmesan Sliders (Printable View)
Tender filet mignon on warm, homemade garlic parmesan rolls—a gourmet twist perfect for entertaining.
# What You’ll Need:
→ Garlic Parmesan Rolls
01 - 2 cups all-purpose flour
02 - 1 packet (2¼ tsp) active dry yeast
03 - ¾ cup warm whole milk
04 - 2 tablespoons granulated sugar
05 - 1 teaspoon kosher salt
06 - 3 tablespoons unsalted butter, softened
07 - ½ cup freshly grated Parmesan cheese
08 - 3 garlic cloves, minced
09 - 1 large egg, beaten (for egg wash)
→ Filet Mignon Patties
10 - 1½ lbs filet mignon, trimmed and cut into 8 medallions (about 2 oz each)
11 - 1 tablespoon extra-virgin olive oil
12 - Kosher salt and freshly cracked black pepper, to taste
13 - 1 tablespoon unsalted butter
→ Garlic Butter Spread
14 - 3 tablespoons unsalted butter, softened
15 - 1 garlic clove, minced
16 - 1 tablespoon fresh flat-leaf parsley, finely chopped
17 - Pinch of kosher salt
→ Optional Toppings
18 - 1 cup fresh arugula leaves
19 - ½ cup caramelized onions
20 - 8 slices provolone or Swiss cheese
# Cooking Steps:
01 - Combine warm milk (110°F), granulated sugar, and active dry yeast in a small bowl. Stir gently and let stand for 5 minutes until the mixture becomes foamy and bubbly, confirming the yeast is active.
02 - In a large mixing bowl or stand mixer fitted with a dough hook, combine the all-purpose flour, kosher salt, softened butter, grated Parmesan cheese, and minced garlic. Pour in the activated yeast mixture and knead on medium speed for approximately 8 minutes until a smooth, elastic dough forms that pulls away cleanly from the sides of the bowl.
03 - Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap or a damp kitchen towel, and set in a warm, draft-free spot. Allow the dough to rise until doubled in volume, approximately 1 hour.
04 - Punch down the risen dough and divide it into 8 equal portions. Roll each into a tight, smooth ball and arrange on a parchment-lined baking sheet, spacing them about 2 inches apart. Brush the tops generously with beaten egg wash and sprinkle with additional Parmesan if desired. Bake at 375°F for 18 to 20 minutes until the rolls are deeply golden and sound hollow when tapped on the bottom. Transfer to a wire rack to cool slightly.
05 - Pat the filet mignon medallions dry with paper towels and season both sides liberally with kosher salt and freshly cracked black pepper. Heat olive oil in a heavy-bottomed skillet over medium-high heat until the oil shimmers. Sear the medallions for 2 to 3 minutes per side for medium-rare, adjusting time for preferred doneness. Add butter during the final minute of cooking and baste the medallions with the melted butter. Remove from heat and let the meat rest for 5 minutes.
06 - Combine softened unsalted butter, minced garlic clove, finely chopped fresh parsley, and a pinch of kosher salt in a small bowl. Mix thoroughly until all ingredients are evenly incorporated.
07 - Slice each warm garlic Parmesan roll in half horizontally. Spread the garlic butter generously on both the cut bottom and top halves. Layer arugula leaves on the bottom, followed by a rested filet mignon medallion, a slice of provolone or Swiss cheese, and a spoonful of caramelized onions. Cap with the top half of the roll and serve immediately while warm.
# Expert Tips:
01 -
- The garlic parmesan rolls are homemade and they turn an already decadent slider into something truly unforgettable.
- You get steakhouse quality in a handheld format that disappears faster than anything else on the table.
02 -
- Overcooking filet mignon even by a minute turns velvet into shoe leather, so pull the medallions off heat when they still look slightly underdone in the center.
- Letting the rolls cool for at least 10 minutes before slicing prevents them from compressing into dense little discs.
03 -
- Press the dough balls slightly flat before baking so you get wider rolls that hold the toppings better instead of tall dinner roll shapes.
- Baste the filet medallions with the butter using a spoon tilted toward you for even coverage and keep the pan moving so the butter does not burn.