Tenderloin Steak Bites Recipe

The ultimate Tenderloin Steak Bites are made with buttery tenderloin, savory garlic, fresh parsley, rich butter, and a hint of Worcestershire sauce. The result is a batch of incredibly tender, juicy, and savory bites perfect for a quick main course or an impressive appetizer. This dish is ideal for a weeknight dinner, comes together in under 20 minutes, and serves about 4 people.

Tenderloin Steak Bites Ingredients

• 1.5 lbs beef tenderloin, cut into 1-inch cubes
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 2 tablespoons fresh parsley, chopped

How To Make Tenderloin Steak Bites

1. Prepare the steak: Pat the tenderloin cubes completely dry with paper towels. Season them generously with kosher salt and black pepper.
2. Sear the steak bites: Heat the olive oil in a large skillet or cast iron pan over high heat until it just begins to smoke. Carefully add the steak bites in a single layer, making sure not to overcrowd the pan. Cook for 1-2 minutes per side until a deep brown crust forms. Work in batches if necessary.
3. Make the garlic butter sauce: Reduce the heat to medium-low. Add the unsalted butter to the skillet. Once it has melted, add the minced garlic and cook for about 30 seconds until fragrant. Stir in the Worcestershire sauce.
4. Combine and finish: Return all the steak bites to the skillet. Toss them in the garlic butter sauce to coat them evenly. Remove from the heat, sprinkle with fresh parsley, and serve immediately.

Recipe Tips

• Pat the Meat Dry: Use paper towels to get the surface of the steak cubes as dry as possible. This is the secret to getting a perfect, brown crust instead of steaming the meat.
• Use a Hot Pan: A very hot skillet is essential for a quick, hard sear. This locks in the juices and creates a delicious exterior without overcooking the inside.
• Don’t Overcrowd the Pan: Cook the steak in a single layer. If you add too many pieces at once, the pan’s temperature will drop, and the steak will steam instead of sear.
• Use High-Quality Beef: Since tenderloin is the star of the show, using a good quality cut will make a huge difference in the final texture and flavor.

What To Serve Steak Bites

These versatile tenderloin steak bites pair well with a variety of sides. Serve them over creamy mashed potatoes or a bed of fluffy rice to soak up the delicious garlic butter sauce. For a lighter meal, they are excellent with roasted asparagus, a simple green salad, or sautéed mushrooms and onions. A side of crusty bread is perfect for dipping into the pan sauce.

How To Store Steak Bites Leftovers

• Refrigerate: Store any leftover steak bites in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid overcooking them.
• Freeze: While best enjoyed fresh, you can freeze the cooked steak bites. Let them cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag for up to 2 months. Thaw in the refrigerator before reheating.

Tenderloin Steak Bites Nutrition Facts

• Calories: 485 kcal
• Total Fat: 37g
• Saturated Fat: 16g
• Cholesterol: 135mg
• Sodium: 680mg
• Total Carbohydrate: 2g
• Dietary Fiber: 0.2g
• Sugars: 0.1g
• Protein: 35g

Frequently Asked Questions

• What is the best cut of steak for steak bites? Beef tenderloin is the best choice for its incredible tenderness. However, other cuts like sirloin or ribeye also work well and can be a more budget-friendly option.
• How do I know when the steak bites are done? For medium-rare, cook for 1-2 minutes per side. The inside should still be pink. Be careful not to overcook them, as they will become tough and dry very quickly.
• Can I use garlic powder instead of fresh garlic? Fresh minced garlic provides the best flavor for the sauce. If you must use a substitute, you can use 1 teaspoon of garlic powder, but add it with the salt and pepper in the beginning to avoid burning it in the butter.

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