Filet Mignon Garlic Parmesan Sliders (Printable View)
Gourmet filet mignon medallions 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 Sliders
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 chopped fresh parsley
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 Steps:
01 - Combine warm milk, sugar, and yeast in a bowl. Let stand for 5 minutes until the mixture becomes foamy and activated.
02 - Mix flour, salt, softened butter, parmesan cheese, and minced garlic in a large bowl. Add the yeast mixture and knead until a smooth, elastic dough forms, about 8 minutes.
03 - Cover the dough and let it rise in a warm spot until doubled in size, about 1 hour.
04 - Divide the dough into 8 equal balls and place them on a parchment-lined baking sheet. Brush with beaten egg and sprinkle extra parmesan on top if desired. Bake at 375°F for 18-20 minutes until golden brown. Cool slightly.
05 - Season filet medallions generously with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear medallions 2-3 minutes per side to desired doneness (medium-rare recommended). Add butter during the last minute of cooking and baste the meat. Rest for 5 minutes.
06 - Combine softened butter, minced garlic, chopped parsley, and a pinch of salt in a small bowl. Mix until well incorporated.
07 - Slice each roll in half and spread garlic butter on both cut sides. Layer arugula, a filet mignon medallion, a slice of cheese, and caramelized onions on the bottom half. Cover with the top half of the roll. Serve immediately while warm.
# Expert Advice:
01 -
- The contrast of tender, seared filet against a pillowy homemade roll is the kind of thing people remember and ask about months later.
- Everything can be timed so the rolls and meat finish together, making you look far more organized than you actually feel.
02 -
- Undercooked rolls will have a dense gummy center, so make sure they sound hollow when tapped on the bottom before pulling them from the oven.
- Resting the filet medallions after searing is not optional because cutting into them early releases all the juices onto your cutting board instead of into your sliders.
03 -
- Press the medallions gently with your finger while searing because they should feel like the base of your thumb for medium rare, firm but with a slight give.
- Grate the parmesan on the finest holes of your box grater so it melts seamlessly into the dough rather than leaving stringy pockets.