Filet Mignon Garlic Parmesan Sliders (Printable)
Tender filet mignon on golden garlic parmesan brioche rolls, perfect for elegant gatherings and special occasions.
# What You 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 Make It:
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. 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 to preferred doneness. Transfer to a plate and rest for 5 minutes.
07 - Layer a few arugula leaves on each bottom bun. Top with a filet mignon medallion, a slice of Roma tomato, and several rings of sliced red onion. Drizzle with horseradish cream or aioli if using. Cap with the top bun.
08 - Serve the sliders immediately while warm.
# Expert Tips:
01 -
- The garlic parmesan rolls alone are worth making, and they fill your kitchen with the kind of smell that makes neighbors suspicious you are hiding a restaurant.
- Filet mignon cooks in under ten minutes, so you get maximum wow factor with surprisingly little hands on time.
02 -
- Drying the filet medallions thoroughly before seasoning is the single most important step for getting that caramelized crust instead of a steamed gray surface.
- Letting the meat rest is not optional, if you skip it all those beautiful juices will run out onto the plate instead of staying inside where they belong.
03 -
- Your skillet needs to be ripping hot before the meat goes in, so let it preheat for at least two full minutes and watch for that faint shimmer in the oil.
- A cast iron pan will give you a dramatically better sear than nonstick, and the fond left behind is basically liquid flavor you can deglaze for a quick pan sauce if you are feeling ambitious.