Filet Mignon Garlic Parmesan Sliders (Print View)
Tender filet mignon on warm garlic parmesan rolls—gourmet sliders for entertaining.
# What You 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 extra-virgin olive oil
12 - Kosher salt and freshly cracked 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, 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 Make It:
01 - Combine warm milk, granulated sugar, and active dry yeast in a mixing bowl. Stir gently and let stand for 5 minutes until the mixture becomes foamy and fragrant, confirming the yeast is alive and active.
02 - In a large 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 8 minutes until a smooth, elastic dough forms that springs back when pressed.
03 - Cover the dough tightly with a clean kitchen towel or plastic wrap. Set in a warm, draft-free area and let rise for 1 hour or until the dough has doubled in volume.
04 - Punch down the risen dough and divide into 8 equal portions, rolling each into a smooth ball. Arrange on a parchment-lined baking sheet with spacing between each roll. Brush generously with beaten egg wash and sprinkle additional Parmesan on top. Bake at 375°F for 18 to 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 cracked 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 doneness. Add butter during the final minute and baste the medallions with the foaming butter. Transfer to a cutting board and rest for 5 minutes.
06 - Combine the softened unsalted butter, minced garlic clove, 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 generously on both cut sides. Layer the bottom halves with baby arugula, a rested filet mignon medallion, a slice of provolone or Swiss cheese, and a spoonful of caramelized onions. Cap with the roll tops and serve immediately while warm.
# Expert Tips:
01 -
- The garlic parmesan rolls are soft, fragrant, and honestly good enough to eat entirely on their own.
- Filet mignon sounds fancy but these sliders are surprisingly forgiving and fun to pull together.
02 -
- Overworking the dough makes the rolls dense and tough instead of light and pillowy, so stop kneading the moment it feels smooth.
- Resting the filet after searing is nonnegotiable because cutting into it too early sends all those juices straight onto your cutting board instead of into the meat.
03 -
- Press the dough balls flat on the baking sheet before rising them a second time so your rolls end up wider and better sized for the medallions.
- A instant-read thermometer aimed at 130 degrees Fahrenheit in the center of the filet gives you perfect medium-rare every single time without guessing.