Description
Savor these Garlic Butter Steak Bites served with creamy parmesan sauce and rich mashed potatoes. Tender cubes of beef tenderloin are seared to perfection with Cajun spices, coated in fragrant garlic butter, and complemented by a luscious cream sauce infused with parmesan and green onions. Creamy, cheesy mashed potatoes complete this indulgent and comforting meal perfect for any dinner occasion.
Ingredients
Scale
Steak and Seasoning
- 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
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Prepare the 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 ensure even cooking.
- Pre-cook the Potatoes: Place peeled and quartered potatoes in cold water for 10 minutes to remove excess starch. Drain well, then transfer to a large pot of salted boiling water and cook until fork-tender, about 20 minutes.
- Sear the Steak: 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 about 2 minutes to achieve a golden crust, adjusting time for your preferred doneness. Remove the steak from the skillet and set aside in a covered bowl to rest.
- Make Garlic Butter Coating: 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, tossing them in the garlic butter to coat. Remove the steak again and tent with foil to keep warm.
- Prepare Parmesan Cream Sauce: In the skillet with remaining pan juices, melt the last 2 tablespoons of butter and add the remaining minced garlic, sautéing briefly. Slowly whisk in the heavy cream, letting it simmer to reduce slightly for 3–5 minutes. Stir in the red pepper flakes, sliced green onions, and parmesan cheese. Continue whisking until the sauce is smooth and thickened slightly. Season to taste with salt and black pepper.
- Mash the Potatoes: Drain the cooked potatoes thoroughly. Mash them with 3 tablespoons of butter, 100 ml heavy cream, and shredded mozzarella or pepper jack cheese until smooth and creamy. Season with salt and freshly ground black pepper to taste.
- Assemble and Serve: Spoon creamy mashed potatoes onto serving plates. Top generously with garlic butter steak bites, drizzle with the rich parmesan cream sauce, and sprinkle chopped fresh parsley over the dish for a fresh finish.
Notes
- For best results, use a cast iron skillet to get a perfect sear on the steak.
- Resting the steak after searing helps retain juices and ensures tenderness.
- Adjust Cajun seasoning quantity depending on your spice preference.
- You can substitute ribeye with other tender cuts if preferred.
- To make this dish gluten-free, confirm that the Cajun seasoning contains no gluten.
- Leftover steak bites can be refrigerated and warmed gently before serving.
