Filet Mignon Garlic Parmesan Sliders (Printable)
Juicy filet mignon medallions on golden garlic parmesan brioche rolls, perfect for gatherings and celebrations.
# What You'll 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)
# Steps:
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 prepared baking sheet, cut side up. Sprinkle with additional 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 to your preferred doneness. Transfer to a plate and rest for 5 minutes.
07 - Layer a few arugula leaves on each bottom bun. Place a filet mignon medallion on top, followed by a tomato slice and red onion rings. 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 in slider form feels wildly indulgent but is surprisingly straightforward to pull off.
- The garlic parmesan rolls alone are worth making, and they will become your go-to for any sandwich.
02 -
- Dry the filet medallions thoroughly before seasoning or the sear will steam instead of crust.
- Do not skip the rest period for the meat, cutting too early means losing all those delicious juices.
03 -
- Blue cheese crumbles tucked into these sliders will change your entire perspective on what a sandwich can be.
- A glass of Pinot Noir beside these turns a casual appetizer into an experience worth savoring.