Filet Mignon Garlic Parmesan Sliders (Printable Version)
Tender filet mignon on homemade garlic parmesan rolls with arugula and melted cheese.
# 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 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 baby arugula leaves
19 - ½ cup caramelized onions
20 - 8 slices provolone or Swiss cheese
# How To Make It:
01 - Combine warm milk, sugar, and active dry yeast in a small bowl. Stir gently and let stand for 5 minutes until the mixture becomes foamy and bubbly, indicating the yeast is active.
02 - In a large mixing bowl or stand mixer, combine the flour, 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 - Cover the dough with a clean kitchen towel and place in a warm, draft-free area. Allow the dough to rise until doubled in size, approximately 1 hour.
04 - Punch down the dough and divide it into 8 equal portions. Shape each into a round ball and 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 to 20 minutes until golden brown. Cool slightly on the pan.
05 - Season the filet mignon medallions 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 to 3 minutes per side for medium-rare, adjusting time for preferred doneness.
06 - During the final minute of cooking, add 1 tablespoon of unsalted butter to the skillet and baste the medallions with the melted butter. Transfer the meat to a cutting board and rest for 5 minutes to allow the juices to redistribute.
07 - 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.
08 - Slice each roll in half horizontally. Spread the garlic butter mixture generously on both the bottom and top halves. Layer arugula leaves, a rested filet mignon medallion, a slice of cheese, and caramelized onions on the bottom half. Cap with the top half of the roll. Serve immediately while warm.
# Expert Suggestions:
01 -
- The combination of tender filet and warm, garlicky homemade rolls creates something infinitely more special than any burger youve ever had
- Despite the fancy name, these come together in about an hour and most of that time is hands-off while the dough rises
02 -
- Don't skip resting the meat—those 5 minutes make the difference between juicy filet and tough, dry medallions
- The rolls can be made up to a day ahead and refreshed in a warm oven before serving, which saves so much stress when entertaining
03 -
- If your dough isn't rising, check that your yeast isn't expired and that your milk wasn't too hot—it should feel warm, not hot, to the touch
- Get your skillet ripping hot before adding the filet—that sizzle is the sound of a perfect crust forming