Garlic Butter Steak Bites with Parmesan Cream Sauce (Print Version)
# Ingredients:
01 -
900g entrecôte, faux-filet, or rump steak.
02 -
5 tablespoons butter, split into portions.
03 -
10 garlic cloves, minced and separated.
04 -
160ml of heavy cream.
05 -
4-5 tablespoons olive oil (or sunflower oil).
06 -
2 spring onions, finely chopped (including the green parts).
07 -
1 teaspoon chili flakes.
08 -
70g of grated parmesan (or shaved/grated).
09 -
1.8kg of starchy potatoes.
10 -
240ml of warm whole milk or crème liquide.
11 -
6 tablespoons melted salted butter.
12 -
90g of shredded Emmental (or gouda, mozzarella, etc.).
13 -
Pepper to taste, roughly 1/2 teaspoon.
14 -
3/4 teaspoon fine salt.
15 -
1 teaspoon garlic powder.
16 -
1/2 teaspoon ground thyme (or dried).
17 -
2 tablespoons smoked (or sweet) paprika.
18 -
1 tablespoon of cayenne pepper.
19 -
1 tablespoon onion powder.
20 -
2 teaspoons garlic powder.
21 -
1/2 teaspoon dried oregano.
# Instructions:
01 -
Slice your steak into chunks about 5-7 cm across. Drizzle with olive oil, sprinkle with a bold Cajun-style spice mix, and let it rest for around 10-15 minutes before you start cooking.
02 -
Peel and chop the potatoes into big chunks. Soak them in cool water for about 10 minutes to rinse off extra starch, then drain and cook in salted boiling water till soft enough to pierce effortlessly.
03 -
Heat about 3 tablespoons of olive oil in a wide, hot pan. Lay out the steak pieces so they have room. Leave them untouched for 2 minutes to char that side nicely. Flip them for another minute, lower the heat for one more minute, then set them aside, keeping them warm.
04 -
Using the same pan, toss in 3 tablespoons of butter and a spoonful of minced garlic. Stir till it smells heavenly. Stir the steak back in for a quick butter coat and sauté for another minute. Cover and keep warm.
05 -
Melt the last bit of butter in your pan along with the rest of the minced garlic. Once it's sizzling, pour in the cream gently, whisking while it warms through. Let it reduce for a few minutes.
06 -
Strain the potatoes and mash them with the warmed milk and melted butter until smooth and velvety. Stir in the shredded Emmental, garlic powder, a pinch of salt, and some black pepper.
07 -
Stir some chili flakes and spring onions into the creamy sauce. Toss in parmesan and gently mix till it's nice and thick. Season further if needed.
08 -
Spoon a mountain of those cheesy mashed potatoes onto a warm plate, top them with steak pieces, and smother everything in that decadent cheesy cream sauce. Enjoy!
# Notes:
01 -
This is a hearty meal of steak and potatoes that you can tweak however you like with your favorite spices.
02 -
For a perfect crust on your steak, use an oil like olive oil that won't burn at higher temperatures.
03 -
Make the dish spicier or milder by adjusting the amount of chili in the sauce.