Filet Mignon Garlic Parmesan Sliders (Printable Version)
Juicy seared filet mignon medallions on golden garlic parmesan brioche rolls, perfect for special gatherings.
# 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 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)
# Method:
01 - Preheat 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 well 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 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 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 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.
# Chef's Tips:
01 -
- Filet mignon sounds fancy but these sliders come together in under an hour with zero fuss.
- The garlic parmesan rolls alone are worth making, and they turn an ordinary burger into something guests will beg for.
02 -
- Drying the meat thoroughly before searing is the single biggest factor in getting a deep caramelized crust instead of a gray steamed surface.
- Letting the medallions rest after cooking keeps the juices inside the beef where they belong rather than running all over your cutting board.
03 -
- Blue cheese crumbles tucked under the top bun add a tangy richness that pairs beautifully with the mild flavor of filet mignon.
- Use a cast iron skillet if you have one, it holds heat more evenly and gives you a far superior sear than nonstick pans.