Garlic Butter Steak Bites Cream (Printable Version)
Steak bites in garlic butter, creamy parmesan sauce and cheesy mashed potatoes deliver satisfying, bold flavors.
# What You'll Need:
→ For the Steak Bites
01 -
1.3 pounds beef tenderloin or ribeye, cut into 2-inch cubes
02 -
2 tablespoons avocado oil
03 -
1.5 tablespoons Cajun seasoning
04 -
1 teaspoon freshly ground black pepper
05 -
1 teaspoon salt
06 -
4 tablespoons salted butter, divided
07 -
10 cloves garlic, finely minced, divided
→ For the Parmesan Cream Sauce
08 -
1 cup heavy cream
09 -
2.8 ounces parmesan cheese, finely grated
10 -
1 pinch red pepper flakes
11 -
2 stalks green onions, thinly sliced
→ For the Cheesy Mashed Potatoes
12 -
2.2 pounds potatoes, peeled and quartered
13 -
3 tablespoons salted butter
14 -
1/3 cup plus 1 tablespoon heavy cream
15 -
2.1 ounces shredded mozzarella or pepper jack cheese
16 -
Salt and freshly ground black pepper, to taste
→ For Garnish
17 -
2 tablespoons chopped fresh parsley
# Step-by-Step Guide:
01 -
Pat beef cubes dry with paper towels. Rub with avocado oil, then season evenly with Cajun seasoning, salt, and black pepper. Allow to rest at room temperature for 10 to 15 minutes.
02 -
Place peeled and quartered potatoes in cold water for 10 minutes to remove excess starch. Drain, then transfer potatoes to a large pot of salted boiling water. Cook until fork-tender, about 20 minutes.
03 -
Heat 2 tablespoons avocado oil in a large cast iron skillet over medium heat. Sear steak cubes in batches without crowding, turning only once. Sear each side for 2 minutes for a golden crust or adjust to preferred doneness. Remove and set aside steak in a covered bowl.
04 -
In the same skillet, melt 2 tablespoons salted butter over low heat. Add half the minced garlic and sauté for 1 minute until fragrant. Return steak to the pan, tossing to evenly coat in garlic butter. Remove steak and cover loosely with foil to keep warm.
05 -
In the skillet with remaining pan juices, melt remaining 2 tablespoons butter. Add remaining minced garlic and sauté briefly. Whisk in heavy cream gradually, simmer and reduce for 3 to 5 minutes. Stir in red pepper flakes, sliced green onions, and parmesan cheese. Continue whisking until sauce is smooth and slightly thickened. Season to taste with salt and black pepper.
06 -
Drain boiled potatoes thoroughly. Mash with 3 tablespoons butter, 1/3 cup plus 1 tablespoon heavy cream, and shredded cheese until smooth and creamy. Adjust seasoning with salt and freshly ground black pepper.
07 -
Spoon mashed potatoes onto plates. Top with garlic butter steak bites, then generously drizzle with parmesan cream sauce. Garnish with chopped parsley and serve immediately.
# Additional Notes:
01 -
For optimal browning, cook steak cubes in batches without overcrowding the skillet.
02 -
Let the steak rest after searing to retain juices and tenderness.