Filet Mignon Garlic Parmesan Sliders (Print Version)
Luxurious filet mignon medallions on golden garlic parmesan buns, perfect for special gatherings.
# What You 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:
01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
02 - In a small bowl, combine the melted butter, minced garlic, chopped parsley, sea salt, and Parmesan cheese. Stir until evenly blended.
03 - Slice each bun 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 shimmering. Sear the medallions for 2 to 3 minutes per side for medium-rare, adjusting the time to your preferred doneness. Transfer to a plate and let rest for 5 minutes.
07 - Place a few arugula leaves on each bottom bun. Top with a rested filet mignon medallion, a slice of Roma tomato, and a few rings of red onion. Drizzle with horseradish cream or aioli if using. Cap with the top bun.
08 - Serve the sliders immediately while warm for the best texture and flavor.
# Expert Advice:
01 -
- These sliders take a cut usually reserved for fine dining and make it approachable enough for a backyard gathering without losing any of the luxury.
- The garlic parmesan rolls alone are worth making, and they transform a simple slider into something people will ask you about for weeks afterward.
02 -
- Do not skip the resting step for the filet medallions because cutting into them too early sends all those beautiful juices straight onto your plate instead of into the meat where they belong.
- The garlic butter rolls can be made up to a day ahead and gently reheated in a low oven, which is a lifesaver when you are juggling timing for a gathering.
03 -
- Get your skillet ripping hot before the meat touches it because a proper sear on filet mignon creates a crust that locks in the buttery tenderness inside.
- A instant read thermometer takes the guesswork out of doneness, so aim for 130 degrees Fahrenheit internal temperature for a perfect medium rare every single time.