Filet Mignon Garlic Parmesan Sliders (Printer-friendly)
Gourmet filet mignon sliders on warm homemade garlic parmesan rolls, perfect for entertaining.
# 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 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 medallions (about 2 oz each)
11 - 1 tbsp olive oil
12 - 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, 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 Make It:
01 - Combine warm milk, granulated sugar, and active dry yeast in a bowl. Let the mixture stand for 5 minutes until foamy and activated.
02 - In a large bowl, whisk together all-purpose flour and salt. Cut in softened butter, then fold in grated Parmesan and minced garlic. Pour in the activated yeast mixture and knead until a smooth, elastic dough forms, approximately 8 minutes by hand or 5 minutes with a stand mixer fitted with a dough hook.
03 - Cover the dough with a clean kitchen towel and let it rise in a warm, draft-free spot until doubled in size, about 1 hour.
04 - Punch down the dough and divide it into 8 equal portions. Shape each into a tight ball and 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 to 20 minutes until deeply golden. Allow to cool slightly on the pan.
05 - Season the filet mignon medallions liberally with salt and freshly ground black pepper on all sides. 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 doneness. Add butter during the final minute and baste the meat with the foaming butter. Transfer to a cutting board and rest for 5 minutes.
06 - Combine softened butter, minced garlic, chopped parsley, and a pinch of salt in a small bowl. Mix thoroughly until all ingredients are evenly incorporated.
07 - Slice each roll in half horizontally. Spread the garlic butter mixture generously on both the bottom and top halves. Layer arugula, a rested filet medallion, a slice of provolone or Swiss cheese, and caramelized onions on the bottom bun. Cap with the top half and serve immediately while warm.
# Expert Tips:
01 -
- Filet mignon on a homemade roll feels like a steakhouse dinner packed into something you can hold in one hand.
- The garlic parmesan rolls alone are worth making, and everything else is just showing off in the best way.
02 -
- Do not slice into the medallions to check doneness because every cut releases juices and dries out the meat.
- The rolls taste best the day they are made, but you can freeze the baked rolls and reheat them in a 350 degree oven for five minutes.
03 -
- Use a thermometer and pull the filet medallions at 130 degrees for medium rare because carryover cooking will bring them up to perfection.
- Grate extra parmesan directly onto the rolls right before baking for a crusty, cheesy cap that makes these impossible to resist.