Description
Tender filet mignon medallions seared to perfection and layered with melted cheddar inside buttery garlic parmesan slider rolls. These steakhouse style sliders are juicy, savory, and perfect for entertaining or special dinners.
Ingredients
Units
Scale
- 1 1/2 pounds filet mignon medallions, cut into slider sized portions
- 12 slider rolls
- 1/3 cup grated parmesan cheese
- 3 tablespoons butter, melted
- 3 garlic cloves, minced
- 6 slices cheddar cheese, halved
- 1 tablespoon olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees Fahrenheit and heat a heavy skillet over medium high heat.
- Season the filet mignon medallions evenly with salt and black pepper.
- Add olive oil to the hot skillet and sear the medallions for 3 to 4 minutes per side for medium rare, adjusting based on thickness. Remove from heat and let rest briefly.
- Slice the slider rolls in half and arrange them on a baking sheet.
- In a small bowl, mix melted butter with minced garlic and brush the mixture over the tops of the rolls. Sprinkle grated parmesan evenly over the buttered tops.
- Place one filet medallion on each bottom roll and top with half a slice of cheddar cheese.
- Place the top halves of the rolls over the sliders and bake for 5 to 7 minutes until the cheese melts and the tops are lightly golden.
- Remove from the oven and let rest for a few minutes before serving.
Notes
- Pat the filet dry before searing to achieve a better crust.
- Avoid overcooking to maintain tenderness.
- Let the steak rest before assembling to keep it juicy.
- Serve immediately for the best texture and flavor.
Nutrition
- Serving Size: 1 slider
- Calories: 260
- Sugar: 2g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 55mg