Filet Mignon Garlic Parmesan Sliders (Printable)
Juicy filet mignon on warm garlic parmesan rolls—gourmet sliders for entertaining or indulgent dinners.
# What You Need:
→ Garlic Parmesan Rolls
01 - 2 cups all-purpose flour
02 - 1 packet (2¼ tsp) active dry yeast
03 - ¾ cup warm milk
04 - 2 tbsp granulated sugar
05 - 1 tsp salt
06 - 3 tbsp unsalted butter, softened
07 - ½ cup grated Parmesan cheese
08 - 3 garlic cloves, minced
09 - 1 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 olive oil
12 - Salt and black pepper, to taste
13 - 1 tbsp butter
→ Garlic Butter Spread
14 - 3 tbsp unsalted butter, softened
15 - 1 garlic clove, minced
16 - 1 tbsp fresh parsley, chopped
17 - Pinch of salt
→ Optional Toppings
18 - 1 cup arugula leaves
19 - ½ cup caramelized onions
20 - 8 slices provolone or Swiss cheese
# How-To:
01 - Combine warm milk, sugar, and yeast in a bowl. Let stand for 5 minutes until the mixture becomes foamy and activated.
02 - In a large bowl, mix flour, salt, softened butter, Parmesan cheese, and minced garlic. Pour in the activated yeast mixture and knead until a smooth, elastic dough forms, about 8 minutes by hand or 5 minutes with a stand mixer.
03 - Cover the dough with a clean towel and let it rise in a warm spot until doubled in size, approximately 1 hour.
04 - Divide the dough into 8 equal portions and shape into balls. Place on a parchment-lined baking sheet. Brush each roll with beaten egg wash and sprinkle with extra Parmesan if desired. Bake at 375°F for 18–20 minutes until golden brown. Cool slightly before handling.
05 - Season the filet mignon medallions generously with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat. Sear the medallions for 2–3 minutes per side for medium-rare, or adjust to your preferred doneness. Add butter during the last minute of cooking and baste the medallions. Transfer to a plate and rest for 5 minutes.
06 - In a small bowl, combine softened butter, minced garlic, chopped parsley, and a pinch of salt. Mix until well incorporated.
07 - Slice each roll in half horizontally. Spread the garlic butter mixture generously on both the bottom and top halves. Layer arugula leaves, a filet mignon medallion, a slice of provolone or Swiss cheese, and caramelized onions on the bottom half. Cap with the top half of the roll. Serve immediately while warm.
# Expert Advice:
01 -
- Homemade garlic parmesan rolls elevate this far beyond any slider you have had at a restaurant.
- The filet cooks in under ten minutes, making this surprisingly doable for a weeknight indulgence.
02 -
- I once rushed the dough rising time and ended up with rolls as dense as hockey pucks, so give the yeast the full hour it deserves.
- Toasting the split rolls in a skillet with garlic butter for thirty seconds per side before assembling adds an incredible layer of crunch.
03 -
- Use an instant-read thermometer and pull the filet at 125 degrees Fahrenheit for medium-rare because carryover cooking will bring it up another five degrees while resting.
- Grate extra parmesan directly onto the rolls during the last two minutes of baking for a crispy cheese crust that makes the buns irresistible.