Filet Mignon Sliders Recipe

Prepare and season filets

Pat the three tenderloin filets dry with paper towels. Trim any excess fat or silver skin. Generously season both sides with kosher salt (about 1/2 tsp per filet total) and freshly ground black pepper. Let rest at room temperature for 20–30 minutes while you prepare other components.

Sear and roast filets

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat and add 2 tablespoons neutral oil and 1 tablespoon butter. When the pan is smoking lightly, add the filets (work in batches if necessary) and sear 2 minutes per side until a deep brown crust forms. Sear the exposed edges 30–45 seconds. Transfer the skillet to the oven and roast 4–6 minutes for medium-rare (internal 125–130°F), or 6–8 minutes for medium. Remove filets to a cutting board and tent loosely with foil to rest 5–7 minutes before slicing in half horizontally to make slider-sized portions.

While filets rest, halve the Hawaiian slider rolls and lightly toast them face up on a sheet pan in the oven for 3–4 minutes, or toast cut-side down in a skillet until golden. If using horseradish aioli, spread about 1 teaspoon on each bottom bun.

Sauté mushrooms and onions

In a large skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. When hot, add the sliced onions and cook, stirring occasionally, 4–5 minutes until they begin to soften and turn translucent. Add the sliced mushrooms and continue to sauté 6–8 minutes, stirring occasionally, until mushrooms release moisture and begin to brown. Add the minced garlic and thyme and cook 30–45 seconds until fragrant.

Season the mushroom-onion mixture with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep warm while assembling sliders.

Make quick au jus

Using the same skillet you seared the filets (carefully place over medium heat), pour off any excess fat leaving browned bits. Add 2 tablespoons dry red wine (if using) to deglaze, scraping browned bits with a wooden spoon. Reduce by half, about 1–2 minutes. Add 1/2 cup beef demi-glace and 1/2 cup beef broth and stir to combine. Add 1 teaspoon soy sauce or Worcestershire for umami. Bring to a gentle simmer and reduce 2–4 minutes until slightly thickened but still pourable. Finish by whisking in 1 teaspoon butter and 1/4 teaspoon freshly ground black pepper. Taste and adjust salt if needed. Keep warm in a small saucepan or transfer to a serving ramekin for dipping.

Slice each rested filet horizontally to create two thin medallions (you should have 6 medallions total). Place one medallion on each toasted bottom bun (or 3 filets whole if you prefer thicker sliders — adjust as desired).

Top each medallion with a generous spoonful of the sautéed mushrooms and onions (about 1–2 tablespoons each). Add a small spoonful of horseradish aioli to the top bun if using.

Close sliders with the toasted top buns. Sprinkle chopped fresh parsley over the mushroom topping for color.

Serve immediately with warm au jus in small bowls for dipping. Recommend one slider per person as an appetizer or two per person as a light entrée.