Filet Mignon Garlic Parmesan Sliders (Print Version)

Seared filet mignon medallions on golden garlic parmesan brioche rolls, finished with arugula and horseradish cream.

# 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 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 Make It:

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 extra 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 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 red onion rings. Drizzle with horseradish cream or aioli if using. Cap with the top bun.
08 - Serve immediately while warm for the best flavor and texture.

# Expert Advice:

01 -
  • The garlic parmesan rolls alone are worth making, and they turn a simple slider into something people will not stop talking about.
  • Filet mignon cooks in minutes, which means this impressive dish comes together in under an hour with almost no fuss.
02 -
  • Do not skip the resting step for the beef, because medallions this small lose their juices fast and you will end up with dry sliders.
  • The garlic butter buns can burn quickly at the end of their bake time, so check them at 7 minutes and pull them the moment the edges look golden.
03 -
  • Use a cast iron skillet for the sear because it holds heat better than any other pan and gives you that steakhouse quality crust.
  • Let the garlic butter cool slightly before brushing it on the buns so the parmesan suspends evenly instead of sinking to the bottom of the bowl.

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