Filet Mignon Garlic Parmesan Sliders (Printable version)
Tender filet mignon on golden garlic parmesan brioche rolls. An elegant slider for gatherings.
# What you 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:
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 evenly blended.
03 - Slice slider buns in half. Brush cut sides generously with the garlic butter mixture and arrange on the baking sheet, cut side up. Sprinkle with additional Parmesan if desired.
04 - Bake the buns for 7 to 9 minutes, or until golden brown and fragrant. 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 for 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.
# Expert Advice:
01 -
- Filet mignon sounds fancy but these sliders come together in under an hour with zero complicated techniques.
- The garlic parmesan rolls are so good on their own you will be tempted to make extras just for snacking.
02 -
- Do not skip drying the medallions before searing, any moisture on the surface will steam the meat instead of giving you that deep caramelized crust.
- Let the buns cool for just a minute after baking before assembling, otherwise the bottom buns can get soggy from the heat of the meat.
03 -
- Use a cast iron pan for the sear if you have one, it holds heat evenly and creates a far better crust than nonstick ever will.
- Press your finger gently on the medallion while it cooks to gauge doneness, it should feel like the fleshy part of your palm below your thumb for medium rare.