Filet Mignon Garlic Parmesan Sliders (Printable Version)
Luxurious filet mignon medallions on golden garlic parmesan rolls, perfect for gatherings and celebrations.
# Ingredient List:
→ Garlic Parmesan Rolls
01 - 8 small brioche or slider buns
02 - 4 tablespoons unsalted butter, melted
03 - 3 cloves garlic, minced
04 - 1/4 cup freshly grated Parmesan cheese
05 - 1 tablespoon fresh parsley, finely chopped
06 - Pinch of sea salt
→ Filet Mignon
07 - 1 1/2 pounds filet mignon, cut into 8 medallions (about 2 oz each)
08 - 1 tablespoon olive oil
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon 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)
# Step-by-Step Instructions:
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 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 for 7 to 9 minutes until golden 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 medallions for 2 to 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. 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 immediately while warm. Pairs well with a light red wine such as Pinot Noir.
# Tips from hearthlykitchen:
01 -
- Filet mignon sounds fancy but these sliders are genuinely easy to pull off, even with a kitchen full of guests and a glass of wine in your hand.
- The garlic parmesan rolls alone are worth making, and you will find excuses to use that butter mixture on everything else in your refrigerator.
02 -
- Drying the filet medallions thoroughly before searing is the single most important step, because any surface moisture will steam the meat instead of creating that irresistible crust.
- Letting the cooked medallions rest is not optional, and cutting into them early will send all those beautiful juices straight onto your cutting board instead of into your sliders.
03 -
- Blue cheese crumbles tucked under the top bun add a funky, creamy dimension that transforms these from great to unforgettable.
- Get your skillet ripping hot before the meat goes in, because a lukewarm pan is the enemy of a good sear and the friend of a sad, gray piece of beef.