Description
A rich and savory dish featuring tender steak bites cooked in garlic butter and served with a creamy parmesan sauce over cheesy mashed potatoes.
Ingredients
Scale
- 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
- 250 ml heavy cream
- 80 g parmesan cheese, finely grated
- 1 pinch red pepper flakes
- 2 stalks green onions, thinly sliced
- 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
- 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.
- 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. Cook until fork-tender, about 20 minutes.
- 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 for 2 minutes per side for a golden crust, adjusting time for preferred doneness. Remove steak from the skillet and set aside in a covered bowl.
- 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 to coat in garlic butter. Remove steak and tent with foil to keep warm.
- In the skillet with remaining pan juices, melt remaining 2 tablespoons butter and add the rest of the minced garlic. Sauté briefly. Slowly whisk in heavy cream, simmer 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 slightly thickened; season to taste with salt and black pepper.
- Drain boiled potatoes. Mash with 3 tablespoons of butter, 100 ml of heavy cream, and shredded cheese until smooth and creamy. Adjust seasoning with salt and freshly ground black pepper.
- Spoon mashed potatoes onto serving plates. Top with garlic butter steak bites. Drizzle generously with parmesan cream sauce and sprinkle with chopped fresh parsley before serving.
Notes
- For best results, use high-quality beef tenderloin or ribeye.
- Feel free to adjust the spiciness of the sauce by varying the amount of red pepper flakes.
- This dish pairs well with a side salad or steamed vegetables.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 120 mg