Filet Mignon Garlic Parmesan Sliders (Printable)

Tender filet mignon seared and served on golden garlic parmesan brioche rolls for an elegant appetizer.

# 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)

# Directions:

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 each slider bun 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 brown 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 each slider with the top bun.
08 - Serve the sliders immediately while warm.

# Expert 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 you will find excuses to use that butter mix on everything.
  • Guests always assume you spent all day cooking when really you just seared some steak and toasted some buns.
02 -
  • Do not skip the rest period for the meat because cutting into it too early will leave you with dry sliders and a soggy bottom bun.
  • The garlic butter can burn quickly under the broiler, so stick with regular bake and watch the rolls closely after the six minute mark.
  • Room temperature filet mignon sears more evenly, so pull it from the fridge about twenty minutes before cooking.
03 -
  • Press down gently on each medallion with your spatula during the first thirty seconds of searing to ensure full contact with the pan and an even, beautiful crust.
  • Let the garlic butter cool slightly before brushing it on the buns so the parmesan does not all sink to the bottom of the bowl and you get even distribution on every roll.

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