Description
A delicious and indulgent Garlic Butter Steak Bites recipe served with creamy mashed potatoes and a rich parmesan cream sauce. Tender cubes of seared beef tenderloin are infused with garlic butter, complemented by a creamy, cheesy sauce with a hint of spice and fresh green onions, making it a perfect comforting dinner.
Ingredients
Scale
Steak Bites
- 600 g beef tenderloin or ribeye, cut into 5 cm cubes
- 2 tbsp avocado oil
- 1.5 tbsp Cajun seasoning
- 1 tsp freshly ground black pepper
- 1 tsp salt
- 4 tbsp salted butter, divided
- 10 cloves garlic, finely minced, divided
Parmesan Cream Sauce
- 250 ml heavy cream
- 80 g parmesan cheese, finely grated
- 1 pinch red pepper flakes
- 2 stalks green onions, thinly sliced
Mashed Potatoes
- 1 kg potatoes, peeled and quartered
- 3 tbsp salted butter
- 100 ml heavy cream
- 60 g shredded mozzarella or pepper jack cheese
- Salt and black pepper, to taste
Garnish
- 2 tbsp chopped fresh parsley
Instructions
- Prepare and Season Steak: Pat the steak dry with a paper towel and cut into uniform 5 cm cubes. Rub with avocado oil, then evenly season all sides with Cajun seasoning, salt, and black pepper. Allow the meat to rest at room temperature for 10–15 minutes to enhance flavor and even cooking.
- Prep Potatoes: Place peeled and quartered potatoes in cold water for 10 minutes to remove excess starch. Drain, then transfer to a large pot of salted boiling water and cook until fork-tender, about 20 minutes.
- Sear Steak Bites: Heat 2 tablespoons of avocado oil in a large cast iron skillet over medium heat. Sear steak cubes in batches without overcrowding, turning only once. Sear each side for 2 minutes or until golden crust forms, adjusting cook time for preferred doneness. Remove steak from skillet and set aside covered to retain warmth.
- Sauté Garlic with Butter and Toss Steak: In the same skillet, melt 2 tablespoons of salted butter over low heat. Add half the minced garlic and sauté until fragrant, about 1 minute. Return steak cubes to the pan and toss well to coat in garlic butter. Remove steak again and tent with foil to keep warm.
- Make Parmesan Cream Sauce: In the skillet with leftover pan juices, melt the remaining 2 tablespoons butter and add the rest of the minced garlic. Sauté briefly until aromatic. Slowly whisk in heavy cream and simmer gently to reduce slightly for 3–5 minutes. Stir in red pepper flakes, sliced green onions, and parmesan cheese. Continue whisking until the sauce is smooth and thickened to desired consistency. Season with salt and black pepper to taste.
- Mash Potatoes: Drain boiled potatoes well. Mash them with 3 tablespoons of butter, 100 ml of heavy cream, and shredded mozzarella or pepper jack cheese until smooth, creamy, and cheesy. Adjust seasoning with salt and freshly ground black pepper to taste.
- Assemble and Serve: Spoon mashed potatoes onto serving plates. Top generously with garlic butter steak bites. Drizzle each serving with the parmesan cream sauce and sprinkle with chopped fresh parsley for a fresh, vibrant finish.
Notes
- Resting the steak before cooking allows for more even cooking and better flavor absorption.
- Do not overcrowd the skillet when searing steak bites to ensure a proper sear and caramelization.
- Using a cast iron skillet helps achieve the best crust on the steak.
- Adjust the red pepper flakes based on your preferred spice level.
- If desired, substitute heavy cream with half-and-half for a lighter sauce, but sauce may be less rich.
- This dish pairs well with a crisp green salad or steamed vegetables for a complete meal.
