Filet Mignon Garlic Parmesan Sliders (Printable Version)
Tender filet mignon on golden garlic parmesan rolls, topped with arugula and horseradish cream for a luxurious bite.
# 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. Mix 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 for 7 to 9 minutes, or until the buns are golden brown and fragrant. Remove from the oven and set aside.
05 - Pat the filet mignon medallions dry with paper towels. Season both sides 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 medallions for 2 to 3 minutes per side for medium-rare, adjusting time for your preferred doneness. Transfer to a plate and let rest for 5 minutes.
07 - Layer a few arugula leaves on each bottom bun. Top with a filet mignon medallion, a slice of Roma tomato, and several slices of red onion. Drizzle with horseradish cream or aioli if using. Cap with the top bun.
08 - Serve the sliders immediately while still warm for the best flavor and texture.
# Expert Hints:
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 mixture on everything.
02 -
- Do not skip patting the filet dry, any moisture on the surface will steam the meat instead of giving you that gorgeous sear.
- Letting the medallions rest after searing is non negotiable if you want them to hold their juices.
03 -
- Use a cast iron pan for the sear if you have one, it holds heat better than any other pan and gives you a crust that rivals any steakhouse.
- Make a little extra garlic butter and keep it in the fridge, you will want it for everything from bread to vegetables within the week.