Filet Mignon Garlic Parmesan Sliders (Printable version)
Tender filet mignon on homemade garlic parmesan rolls with caramelized onions and melted cheese. A gourmet slider experience.
# 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, trimmed and cut into 8 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 to room temperature
15 - 1 garlic clove, finely minced
16 - 1 tbsp fresh flat-leaf parsley, finely chopped
17 - Pinch of kosher salt
→ Toppings
18 - 1 cup baby arugula
19 - ½ cup caramelized onions
20 - 8 slices provolone or Swiss cheese
# Directions:
01 - In a small bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let the mixture rest for 5 minutes until it becomes frothy and activated.
02 - In a large mixing bowl or stand mixer fitted with a dough hook, combine the all-purpose flour, kosher salt, softened butter, grated Parmesan, and minced garlic. Pour in the activated yeast mixture and knead until a smooth, elastic dough forms, approximately 8 minutes.
03 - Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap or a damp kitchen towel, and set in a warm, draft-free spot until the dough has doubled in volume, about 1 hour.
04 - Punch down the risen dough and divide it into 8 equal portions. Roll each into a smooth ball and arrange on a parchment-lined baking sheet, spacing them about 2 inches apart. Brush the tops generously with the beaten egg wash and sprinkle with additional Parmesan if desired. Bake at 375°F for 18 to 20 minutes until deeply golden. Allow to cool slightly on the pan.
05 - Pat the filet mignon medallions dry with paper towels and season both sides liberally with kosher salt and freshly cracked black pepper. Heat the 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 1 tablespoon of butter during the final minute of cooking and baste the meat with the melted butter. Transfer to a cutting board and rest for 5 minutes.
06 - In a small bowl, combine the softened butter, finely minced garlic, chopped parsley, and a pinch of salt. Mix thoroughly until evenly incorporated.
07 - Slice each warm roll in half horizontally. Spread a generous layer of garlic butter on both the bottom and top halves. Layer the bottom bun with arugula, a rested filet mignon medallion, a slice of provolone or Swiss cheese, and a spoonful of caramelized onions. Cap with the top bun and serve immediately while warm.
# Expert Tips:
01 -
- Gourmet flavor without requiring professional knife skills or fancy equipment.
- The homemade rolls elevate this from simple sliders to something guests will request by name at every gathering.
02 -
- Do not press down on the filet medallions while they sear, you will squeeze out the juices and lose that beautiful crust.
- The dough needs a genuinely warm place to rise, and a cold kitchen can double your waiting time.
03 -
- Let the filet come to room temperature for twenty minutes before searing so it cooks evenly from edge to center.
- Grate your own parmesan from a wedge rather than using the pre shredded kind, the cellulose coating on bagged cheese prevents it from melting properly.