Filet Mignon Garlic Parmesan Sliders (Printable Version)
Tender filet mignon on homemade garlic parmesan rolls with melted cheese and caramelized onions.
# What You'll Need:
→ Garlic Parmesan Rolls
01 - 2 cups all-purpose flour
02 - 1 packet (2¼ tsp) active dry yeast
03 - ¾ cup warm whole milk
04 - 2 tbsp granulated sugar
05 - 1 tsp kosher salt
06 - 3 tbsp unsalted butter, softened
07 - ½ cup grated Parmesan cheese
08 - 3 garlic cloves, minced
09 - 1 large egg, beaten (for egg wash)
→ Filet Mignon Sliders
10 - 1½ lbs filet mignon, cut into 8 medallions (about 2 oz each)
11 - 1 tbsp extra virgin olive oil
12 - Kosher salt and freshly cracked black pepper, to taste
13 - 1 tbsp unsalted butter
→ Garlic Butter Spread
14 - 3 tbsp unsalted butter, softened
15 - 1 garlic clove, minced
16 - 1 tbsp fresh flat-leaf parsley, finely chopped
17 - Pinch of kosher salt
→ Optional Toppings
18 - 1 cup fresh arugula leaves
19 - ½ cup caramelized onions
20 - 8 slices provolone or Swiss cheese
# Method:
01 - Combine warm milk (105°F–115°F), granulated sugar, and active dry yeast in a small bowl. Stir gently and let stand for 5 minutes until the mixture becomes foamy and bubbly, confirming the yeast is alive and active.
02 - In a large mixing bowl or stand mixer fitted with a dough hook, combine the all-purpose flour, kosher salt, softened unsalted butter, grated Parmesan cheese, and minced garlic. Pour in the activated yeast mixture and knead for 8 minutes until a smooth, elastic dough forms that springs back when pressed.
03 - Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap or a clean kitchen towel, and let rise in a warm, draft-free spot for approximately 1 hour or until doubled in volume.
04 - Punch down the risen dough and divide it into 8 equal portions. Roll each into a tight ball and arrange on a parchment-lined baking sheet, spacing them about 2 inches apart. Brush the tops generously with beaten egg and sprinkle with additional Parmesan if desired. Bake at 375°F for 18–20 minutes until the rolls are golden brown and sound hollow when tapped. Cool slightly on the pan.
05 - Pat the filet mignon medallions dry with paper towels and season both sides liberally with kosher salt and freshly cracked black pepper. Heat olive oil in a heavy-bottomed skillet over medium-high heat until the oil just begins to shimmer. Sear the medallions for 2–3 minutes per side for medium-rare (internal temperature of 130°F–135°F). Add 1 tbsp unsalted butter during the final minute and baste the steaks with the foaming butter. Transfer to a cutting board and rest for 5 minutes.
06 - Combine softened unsalted butter, minced garlic, finely chopped fresh parsley, and a pinch of kosher salt in a small bowl. Mix thoroughly until all ingredients are evenly incorporated.
07 - Slice each cooled garlic Parmesan roll in half horizontally. Spread the garlic butter mixture generously on both the bottom and top halves. Layer arugula leaves on the bottom bun, followed by a filet mignon medallion, a slice of provolone or Swiss cheese, and a spoonful of caramelized onions. Cap with the top half of the roll and serve immediately while warm.
# Chef's Tips:
01 -
- The contrast between a tender seared filet and a pillowy homemade roll is something most people never think to combine, but once you do, regular sliders feel ordinary.
- You get the drama of a steak dinner with the casual joy of finger food, which makes these perfect for everything from game day to a birthday dinner that feels a little extra.
02 -
- Resting the filet medallions after searing is non negotiable because cutting into them too early sends all those beautiful juices straight onto your cutting board instead of into the roll.
- Toast the split rolls in a hot skillet for thirty seconds after spreading on the garlic butter and you will never go back to untoasted buns again.
03 -
- Press the center of each dough ball slightly flat before baking so the rolls do not puff up into domes that tip your filet off the bun.
- Use a meat thermometer and pull the filet medallions at 125 degrees Fahrenheit for medium rare because carryover cooking will bring them up to the perfect 130 while they rest.