Filet Mignon Garlic Parmesan Sliders (Printable)
Tender filet mignon on homemade garlic parmesan rolls—gourmet sliders for entertaining or an indulgent dinner.
# 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 fresh arugula leaves
19 - ½ cup caramelized onions
20 - 8 slices provolone or Swiss cheese
# Directions:
01 - Combine warm milk, granulated sugar, and active dry yeast in a mixing bowl. Let stand for 5 minutes until the mixture becomes foamy and bubbly, indicating the yeast is active.
02 - In a large bowl or stand mixer, combine the all-purpose flour, kosher salt, softened butter, grated Parmesan, and minced garlic. Pour in the activated yeast mixture and knead for approximately 8 minutes until a smooth, elastic dough forms.
03 - Cover the dough with a clean kitchen towel and let it rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.
04 - Divide the risen dough into 8 equal portions and shape into round balls. Arrange on a parchment-lined baking sheet. Brush the tops generously with beaten egg wash and sprinkle with additional Parmesan if desired. Bake at 375°F for 18–20 minutes until golden brown. Allow to cool slightly on the pan.
05 - Season the filet mignon medallions liberally on both sides 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, adjusting time to your preferred doneness. Add butter during the final minute and baste the medallions with the melted butter. Transfer to a plate and rest for 5 minutes.
06 - In a small bowl, combine the softened butter, minced garlic, chopped parsley, and a pinch of salt. Mix thoroughly until all ingredients are evenly incorporated.
07 - Slice each Parmesan roll in half horizontally. Spread the garlic butter mixture on both the bottom and top halves. Layer arugula leaves on the bottom half, followed by a rested filet mignon medallion, a slice of provolone or Swiss cheese, and caramelized onions. Cap with the top half of the roll. Serve immediately while warm.
# Expert Suggestions:
01 -
- The homemade rolls alone are worth making, crusty outside and impossibly soft inside with real parmesan melted throughout.
- Filet mignon cooks in minutes, so most of the hour goes into the dough, which practically makes itself.
- Guests always gasp when they see these, and the flavor lives up to the presentation.
02 -
- The milk should feel like a warm bath, around 105 to 110 degrees Fahrenheit, because anything hotter will kill the yeast and your rolls will never rise.
- Resting the filet medallions after searing is non-negotiable because cutting into them early sends all those juices straight onto your cutting board instead of into the roll.
03 -
- Cook the filet medallions ahead of time and reheat them gently in a warm oven at 250 degrees Fahrenheit so they stay pink inside while the rolls are baking.
- Double the garlic butter spread because you will want it on everything from toast to roasted vegetables for the rest of the week.