Filet Mignon Garlic Parmesan Sliders (Printable)
Tender filet mignon on homemade garlic parmesan rolls—a gourmet slider for any occasion.
# 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 Patties
10 - 1½ lbs filet mignon, cut into 8 small 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 flat-leaf 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
# How-to Steps:
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 foamy and fragrant, indicating the yeast is 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 for approximately 8 minutes until a smooth, elastic dough forms that springs back when pressed.
03 - Cover the bowl tightly with a clean kitchen towel or plastic wrap. Place in a warm, draft-free area and allow the dough to rise until it has doubled in size, approximately 1 hour.
04 - Punch down the risen dough and divide it evenly into 8 portions. Roll each portion into a smooth ball and arrange on a parchment-lined baking sheet with space between each. Brush the tops generously with beaten egg wash and sprinkle with additional Parmesan if desired. Bake at 375°F for 18 to 20 minutes until the rolls are deeply golden brown. Transfer to a wire rack and cool slightly.
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 to 3 minutes per side for medium-rare, adjusting time for preferred doneness. Add butter during the final minute of cooking and baste the medallions with the foaming butter. Remove from heat and rest the meat for 5 minutes.
06 - Combine the softened unsalted butter, minced garlic clove, finely chopped fresh parsley, and a pinch of kosher salt in a small bowl. Mix thoroughly until all ingredients are evenly incorporated.
07 - Slice each warm garlic Parmesan roll in half horizontally. Spread the garlic butter mixture generously on both the top and bottom halves. Layer the bottom bun with baby arugula, place a rested filet mignon medallion on top, add a slice of provolone or Swiss cheese, and finish with caramelized onions. Cap with the top half of the roll and serve immediately while warm.
# Expert Pointers:
01 -
- The contrast of a buttery, golden roll against a perfectly seared filet mignon medallion is the kind of bite that makes conversation stop at a dinner table.
- You can prep the rolls ahead of time and finish everything in thirty minutes on the day you serve them.
- They feel extravagant enough for a celebration but casual enough for a Sunday afternoon with beers in the backyard.
02 -
- Undercooking the rolls by even two minutes leaves the centers doughy and wet, which falls apart under the weight of the steak.
- Resting the filet medallions is not optional since cutting into them immediately means losing half the juices onto the plate.
03 -
- Bring the filet to room temperature for twenty minutes before searing so it cooks evenly edge to edge instead of being cold in the center.
- A meat thermometer pulled at 130 degrees Fahrenheit for medium rare is more reliable than guessing by touch.