Filet Mignon Garlic Parmesan Sliders (Printable)

Tender filet mignon medallions on golden garlic parmesan brioche rolls for an elegant bite.

# What You’ll Need:

→ 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 ounces 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)

# Directions:

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. Mix 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 the buns for 7 to 9 minutes, or 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 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 - Place a few arugula leaves on each bottom bun. Top with a filet mignon medallion, a slice of tomato, and a few rings of red onion. Drizzle with horseradish cream or aioli if using. Cap with the top bun.
08 - Serve sliders immediately while warm for the best flavor and texture.

# Expert Tips:

01 -
  • The garlic parmesan rolls alone are worth making, and once you pair them with seared filet mignon you will never go back to plain slider buns.
  • They look like something from a steakhouse menu but come together with basic tools and about fifty minutes of your time.
02 -
  • Dry your medallions thoroughly before searing, because even a thin layer of moisture will steam the meat instead of giving you that caramelized crust.
  • Do not skip the five minute rest after cooking, or every juicy slider will bleed out onto the bun and leave the meat dry.
03 -
  • Use a cast iron skillet for the best sear, since it holds heat far better than any nonstick pan and gives you that steakhouse quality crust.
  • Press the seasoned medallions gently into the pan when you lay them down so every bit of surface area makes contact with the hot metal.

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