Filet Mignon Garlic Parmesan Sliders (Printable Format)
Tender filet mignon on warm garlic parmesan rolls—gourmet sliders for entertaining or a special main course.
# 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 medallions (about 2 oz each)
11 - 1 tbsp extra-virgin 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
# How-To Steps:
01 - Combine warm milk, granulated sugar, and active dry yeast in a small bowl. Let the mixture stand for 5 minutes until it becomes foamy and fragrant, confirming the yeast is alive and active.
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 let it rise in a warm, draft-free spot for about 1 hour, or until it has doubled in size.
04 - Divide the risen dough into 8 equal portions and roll each into a smooth ball. Arrange on a parchment-lined baking sheet. Brush the tops generously with beaten egg and sprinkle with additional Parmesan if desired. Bake at 375°F for 18–20 minutes until the rolls are golden brown. Allow to cool slightly on the pan.
05 - Season the filet mignon medallions on both sides with kosher salt and freshly ground black pepper. Heat olive oil in a heavy skillet over medium-high heat until shimmering. Sear the medallions for 2–3 minutes per side for medium-rare doneness. Add butter during the last 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 all ingredients are evenly incorporated.
07 - Slice each garlic Parmesan roll in half horizontally. Spread the garlic butter mixture on both the bottom and top halves. Layer arugula, a filet mignon medallion, a slice of cheese, and caramelized onions on the bottom half. Cap with the top half of the roll and serve immediately while warm.
# Expert Suggestions:
01 -
- Filet mignon on a homemade roll feels like a dinner party flex but comes together in about an hour of active work.
- The garlic parmesan rolls are so good on their own that you will find excuses to make extra batches for the week.
02 -
- Do not crowd the pan when searing because the medallions will steam instead of developing that gorgeous brown crust.
- The rolls taste best the day they are made, but you can freeze them individually wrapped and reheat in a 350 degree oven for five minutes with no loss in quality.
03 -
- Let the meat come to room temperature for thirty minutes before searing because cold filet straight from the fridge cooks unevenly every single time.
- Basting the filet with butter in the last minute of cooking is not optional here since it is the step that turns a good slider into one people will not stop talking about.