Filet Mignon Garlic Parmesan Sliders (Printable)
Succulent filet mignon on golden garlic parmesan brioche rolls, perfect for elegant entertaining.
# 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 pounds filet mignon, cut into 8 medallions (about 2 ounces 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 the time to your preferred doneness. Transfer the medallions to a plate and let 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 the sliders immediately while warm. They pair beautifully with a light red wine such as Pinot Noir.
# Expert Tips:
01 -
- These sliders turn an expensive cut of steak into something shareable, so you get the luxury without the steakhouse bill.
- The garlic parmesan rolls alone are worth making, and they come together in under ten minutes.
02 -
- Do not skip the resting step for the steak, because cutting into it too early means all those beautiful juices end up on the cutting board instead of in your slider.
- If your medallions are thicker than the bun is wide, gently press them down with your palm before searing so everything fits together neatly.
03 -
- Get your skillet screaming hot before the steak touches it, because a lukewarm pan steams the meat instead of searing it, and you lose that gorgeous crust.
- Grate the parmesan on the finest holes of your box grater so it melts into the butter instead of sitting on top like a blanket.