Filet Mignon Garlic Parmesan Sliders (Printable version)
Tender filet mignon on garlic parmesan brioche rolls with arugula and horseradish cream.
# What you 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 lbs 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)
# How To:
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 several rings of 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.
# Expert Advice:
01 -
- Filet mignon sounds fancy but these come together in under an hour, which feels like a genuine life hack.
- The garlic parmesan rolls alone are worth making, and people will ask you for that part of the recipe every single time.
02 -
- The number one mistake is not letting the beef rest after searing, because cutting into it too early means all those beautiful juices end up on the cutting board instead of in the bun.
- Your skillet needs to be genuinely hot before the meat goes in, so wait until the oil shimmers and you see the first wisp of smoke.
03 -
- Press down lightly on each medallion with your spatula right after placing it in the pan to ensure full contact with the hot surface for an even, gorgeous crust.
- Let the brioche buns toast just until the edges darken, because carryover heat will continue to crisp them even after they come out of the oven.