Filet Mignon Garlic Parmesan Sliders (Printer-friendly)
Tender filet mignon medallions on golden garlic parmesan brioche rolls, perfect for special gatherings.
# 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. Mix until well blended.
03 - Slice slider buns in half. Brush cut sides generously with the garlic butter mixture and arrange on the baking sheet, cut side up. Sprinkle with extra Parmesan if desired.
04 - Bake the buns for 7–9 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 2–3 minutes per side for medium-rare, adjusting time for 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 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.
# Expert Tips:
01 -
- Filet mignon sounds intimidating but these sliders come together in under an hour with zero fuss.
- The garlic parmesan rolls toast up so fragrant that people will start hovering around the kitchen before you even assemble them.
02 -
- Drying the medallions thoroughly before searing is the single biggest factor in getting that deep golden crust instead of a steamed gray surface.
- Letting the beef rest after searing keeps the juices inside the meat rather than running all over your cutting board.
03 -
- Blue cheese crumbles tucked into each slider add a funky richness that regular cheese simply cannot match.
- Use a cast iron pan for searing if you have one, since it holds heat beautifully and gives the most consistent crust across all eight medallions.