Filet Mignon Garlic Parmesan Sliders (Print Version)
Gourmet filet mignon medallions on warm garlic parmesan rolls, perfect for entertaining guests.
# What You'll Need:
→ Garlic Parmesan Rolls
01 - 2 cups all-purpose flour
02 - 1 packet (2¼ tsp) active dry yeast
03 - ¾ cup warm whole milk
04 - 2 tbsp granulated sugar
05 - 1 tsp kosher salt
06 - 3 tbsp unsalted butter, softened
07 - ½ cup freshly grated Parmesan cheese
08 - 3 garlic cloves, minced
09 - 1 large egg, beaten (for egg wash)
→ Filet Mignon Sliders
10 - 1½ lbs filet mignon, cut into 8 medallions (about 2 oz each)
11 - 1 tbsp olive oil
12 - Kosher salt and freshly ground black pepper, to taste
13 - 1 tbsp unsalted butter
→ Garlic Butter Spread
14 - 3 tbsp unsalted butter, softened
15 - 1 garlic clove, minced
16 - 1 tbsp fresh parsley, finely chopped
17 - Pinch of kosher salt
→ Optional Toppings
18 - 1 cup baby arugula leaves
19 - ½ cup caramelized onions
20 - 8 slices provolone or Swiss cheese
# Step-by-Step Guide:
01 - Combine warm milk, granulated sugar, and active dry yeast in a small bowl. Stir gently and let stand for 5 minutes until the mixture becomes frothy and bubbly, indicating the yeast is alive and active.
02 - In a large mixing bowl or stand mixer, combine the all-purpose flour, kosher salt, softened butter, grated Parmesan cheese, and minced garlic. Pour in the activated yeast mixture and knead until a smooth, elastic dough forms, approximately 8 minutes by hand or 5 minutes with a mixer.
03 - Cover the dough with a clean kitchen towel or plastic wrap and place in a warm, draft-free area. Allow the dough to rise until it has doubled in size, approximately 1 hour.
04 - Divide the risen dough into 8 equal portions and roll each into a smooth ball. Arrange on a parchment-lined baking sheet with even spacing. Brush each roll generously with beaten egg wash and sprinkle additional Parmesan on top if desired. Bake at 375°F for 18–20 minutes until the tops are deep golden brown. Allow to cool slightly on the pan.
05 - Pat the filet mignon medallions dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper. Heat olive oil in a heavy-bottomed skillet over medium-high heat until shimmering. Sear the medallions for 2–3 minutes per side for medium-rare doneness. Add 1 tablespoon of butter during the final minute of cooking, basting the meat with the melted butter. Transfer to a plate and rest for 5 minutes.
06 - In a small bowl, combine the softened butter, minced garlic clove, chopped fresh parsley, and a pinch of salt. Mix thoroughly until all ingredients are evenly incorporated.
07 - Slice each cooled garlic Parmesan roll in half horizontally. Spread the garlic butter mixture generously on both the bottom and top halves. Layer baby arugula leaves on the bottom half, followed by a filet mignon medallion, a slice of provolone or Swiss cheese, and a spoonful of caramelized onions. Cap with the top half of the roll. Serve immediately while warm.
# Expert Suggestions:
01 -
- The garlic parmesan rolls are made from scratch and they soak up every bit of buttery steak juice without falling apart.
- Filet mignon cooks in under ten minutes, so the real luxury here is surprisingly fast.
- These sliders make people think you spent all day cooking when really the whole thing comes together in about an hour.
02 -
- I once rushed the dough rise and ended up with rolls that were dense and flat, so give the yeast the full hour no matter how impatient you get.
- Resting the filet medallions after searing is not optional because cutting into them early releases all the juices onto your board instead of into the bun.
- Toasting the split rolls in a pan with garlic butter for thirty seconds before assembling adds a crunch that takes these from great to unforgettable.
03 -
- Bring the filet mignon to room temperature for about twenty minutes before searing so it cooks evenly from edge to center.
- Use a meat thermometer and pull the medallions at 130 degrees Fahrenheit for medium rare because carryover heat will finish the job.