Filet Mignon Garlic Parmesan Sliders (Printer-Friendly)
Juicy filet mignon medallions on golden garlic parmesan brioche buns, perfect for elegant entertaining.
# 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 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 until golden 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 to a plate and rest for 5 minutes.
07 - Layer a few arugula leaves on each bottom bun. Top with a rested filet mignon medallion, a slice of Roma tomato, and a portion of sliced red onion. Drizzle with horseradish cream or aioli if using. Cap with the top bun.
08 - Serve the sliders immediately while warm for the best texture and flavor.
# Expert Advice:
01 -
- Filet mignon on a slider bun feels like a wonderful secret you get to share with whoever is lucky enough to be at your table.
- The garlic parmesan rolls alone are worth making, and they come together in under ten minutes.
02 -
- Do not skip the resting step for the steak or you will lose all those beautiful juices onto your bun instead of into each bite.
- The buns go from golden to burnt in about sixty seconds, so set a timer and check them at the seven minute mark.
03 -
- Press the medallions flat slightly before searing so they make even contact with the pan and develop a better crust.
- Let the garlic butter cool just slightly before brushing it on the buns so the parmesan does not slide right off.