Filet Mignon Garlic Parmesan Sliders (Printable)
Tender filet mignon seared and served on golden garlic parmesan buns with fresh toppings for an elegant bite.
# 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)
# Directions:
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. Mix 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 the oil just begins to shimmer. Sear the medallions for 2 to 3 minutes per side for medium-rare, adjusting the time to your preferred doneness. Transfer to a plate and let rest for 5 minutes.
07 - Layer a few arugula leaves on each bottom bun. Place a filet mignon medallion on top, followed by 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 the sliders immediately while warm.
# Expert Tips:
01 -
- Filet mignon sounds fancy but these sliders come together in under an hour, making them surprisingly doable for a weeknight treat or a last minute gathering.
- The garlic parmesan rolls alone are worth making, and people will ask you for that part of the recipe before they even mention the steak.
02 -
- Do not skip patting the filet medallions dry before searing, because any moisture will steam the meat instead of creating that caramelized crust you want.
- Letting the steak rest after searing is non negotiable, cutting too early sends all those delicious juices running onto the plate instead of staying in the meat.
03 -
- Use a cast iron skillet for searing if you have one, it holds heat better than any other pan and gives you a more consistent, restaurant quality crust.
- Bring the filet mignon to room temperature for about 20 minutes before cooking so it sears evenly instead of being cold in the center.