Filet Mignon Garlic Parmesan Sliders (Printable)
Gourmet filet mignon medallions on warm homemade garlic parmesan rolls, perfect for entertaining guests.
# 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 finely 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 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 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 small bowl. Stir gently and let stand for 5 minutes until the mixture becomes foamy and fragrant.
02 - In a large mixing 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 set in a warm, draft-free spot. Allow it to rise until doubled in size, approximately 1 hour.
04 - Divide the risen dough into 8 equal portions and roll into tight balls. Arrange on a parchment-lined baking sheet. Brush each roll with beaten egg and sprinkle with additional Parmesan if desired. Bake at 375°F for 18–20 minutes until deeply golden. Cool slightly on the pan.
05 - Pat the filet mignon medallions dry and season generously 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. Add 1 tablespoon of butter during the final minute and baste the meat. Transfer to a cutting board 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 evenly blended.
07 - Slice each Parmesan roll in half horizontally. Spread the garlic butter generously on both cut sides. Layer the bottom half with arugula, a rested filet 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 -
- The combination of handmade bread and premium steak transforms familiar slider territory into something that feels like a restaurant splurge at home
- These sliders strike that perfect balance between impressive enough for guests and casual enough to eat with your hands
02 -
- Do not skip the resting time for the steak, those five minutes determine whether your first bite is juicy or disappointingly dry
- The dough can be made the night before and kept in the refrigerator, which actually develops more flavor and makes timing easier
03 -
- Toasting the cut sides of the rolls after spreading the garlic butter creates a barrier that keeps the bread from getting soggy
- Let your filet come to room temperature for 30 minutes before cooking, it will sear more evenly and cook more predictably