Filet Mignon Garlic Parmesan Sliders (Printable)
Juicy filet mignon medallions on golden garlic parmesan brioche rolls for an elegant bite-sized treat.
# 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.
02 - In a small bowl, combine the melted butter, minced garlic, chopped parsley, sea salt, and Parmesan cheese 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 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 the 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. 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 fuss.
- The garlic parmesan rolls alone are worth making, and you will find excuses to use that butter mix on everything.
02 -
- Dry your medallions thoroughly before searing because any moisture left on the surface will steam the meat instead of creating that gorgeous crust.
- Let the beef rest after searing or all those beautiful juices will run out onto your plate instead of staying inside the slider where they belong.
03 -
- Make the garlic butter mixture up to three days ahead and keep it in the refrigerator so you can throw these sliders together on a weeknight without thinking.
- Warm the assembled sliders in a 300 degree oven for about 5 minutes before serving if you need to make them slightly ahead, which keeps the buns toasty without overcooking the beef.