Filet Mignon Garlic Parmesan Sliders (Printable)
Tender filet mignon on golden garlic parmesan brioche rolls — gourmet sliders for any occasion.
# 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)
# 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 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 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 to 3 minutes per side for medium-rare, adjusting 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 filet mignon medallion, a slice of Roma tomato, and a few slices of red onion. Drizzle with horseradish cream or aioli if using. Cap with the top bun.
08 - Serve the sliders immediately while warm. Pairs beautifully with a light red wine such as Pinot Noir.
# Expert Tips:
01 -
- Filet mignon sounds fancy but these sliders come together in under an hour with zero fussy techniques.
- The garlic parmesan rolls will ruin you for plain hamburger buns forever, and I say that with zero exaggeration.
02 -
- Dry your filet medallions obsessively before searing because even a damp surface will steam the meat instead of creating that caramelized crust.
- Let the meat rest after cooking or you will lose all those gorgeous juices onto the cutting board instead of into each bite.
03 -
- Your skillet must be screaming hot before the meat goes in, so wait until the oil shimmers and just begins to smoke, then do not crowd the pan or you will drop the temperature and boil instead of sear.
- A thin smear of horseradish cream under the meat as well as on top creates a flavor layer that surprises people in the best possible way.