Filet Mignon Garlic Parmesan Sliders (Printable)
Tender filet mignon seared and served on toasted garlic parmesan brioche rolls with fresh toppings.
# 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)
# 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. Stir until evenly 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 brown 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 the oil just begins to shimmer. Sear the filet medallions for 2 to 3 minutes per side for medium-rare, adjusting time to your preferred doneness. Transfer the medallions to a plate and let rest for 5 minutes.
07 - Place a small handful of arugula on each bottom bun. Top with a rested filet mignon medallion, a slice of Roma tomato, and a few rings of thinly 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 -
- Filet mignon sounds fancy but these sliders come together in under an hour with zero professional skill required.
- The garlic parmesan rolls alone are worth making, and guests will think you spent all day in the kitchen.
- They scale effortlessly for parties, and you can prep the rolls ahead so the last minute work is minimal.
02 -
- Do not skip drying the medallions before searing because any surface moisture will steam the meat instead of creating that beautiful brown crust.
- Letting the steak rest is nonnegotiable, as cutting into it too early means losing all those precious juices to the cutting board.
- The rolls can be made hours ahead and gently rewarmed, which is a lifesaver when you are juggling a roomful of hungry guests.
03 -
- Toss a few blue cheese crumbles onto each medallion while it rests so the warmth softens the cheese into a creamy, tangy blanket.
- Press the buns lightly with your palm after assembling each slider so the layers bind together and nothing slides out on the first bite.