Filet Mignon Garlic Parmesan Sliders (Printable Version)

Tender filet mignon medallions on golden garlic parmesan brioche rolls, perfect for elegant gatherings.

# 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 pounds filet mignon, cut into 8 medallions (about 2 ounces 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. Mix 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 the buns for 7 to 9 minutes, or 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 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 the sliders immediately while warm for the best texture and flavor.

# Expert Tips:

01 -
  • The garlic parmesan buns alone are worth making, crispy on the edges and soft in the middle, and they soak up the beef juices without falling apart.
  • Filet mignon sounds fancy but the medallions cook in under six minutes, making this surprisingly doable for a crowd.
  • People will assume you spent hours when really you just seared some steak and toasted some buns with butter.
02 -
  • Dry your medallions thoroughly before searing because even a little moisture will steam the meat instead of browning it, and you will lose that gorgeous crust.
  • Do not skip the rest period after cooking, as slicing into a medallion too early sends all the flavorful juices straight onto the plate instead of staying in the meat.
03 -
  • Use a cast iron skillet for the sear because it holds heat better than any other pan, giving you a more consistent and deeply browned crust on every medallion.
  • Let your filet medallions come to room temperature for about twenty minutes before cooking so they sear evenly instead of being cold in the center.

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