Here’s a new winter comfort food favorite of ours, inspired by dishes we tried at the EPCOT Food & Wine Festival! This delicious mix of buttery steak bites and creamy mashed potatoes is the perfect thing to warm your insides this season!
Sometimes we joke that we actually moved down to Florida not for friends and family and cost of living and job opportunities and all, but because of the EPCOT Food & Wine Festival. At least I think we’re joking. Maybe?
But seriously, if you’re going to come down here for a Disney event, that’s the one to hit. There’s already awesome food and wine {and beer and spirits} around the World Showcase, but the Food & Wine Festival adds 30+ additional pavilions serving up some absolutely delicious food. Not to mention that there’s the Wine & Dine Half-Marathon Weekend races to help you work up the appetite you need to dine around the world. I love doing those races back-to-back – and then running into the German Pavilion for a pretzel and a beer. Nothing tastes better!
Except maybe this little concoction Scott and I dreamed up after poking our way through a number of similar offerings. There was a coffee-braised beef tips on mealie pap dish out of Kenya that we absolutely loved, and a braised ribs in wine sauce on Gouda potatoes dish out of Belgium that was fantastic. I’m still working on reverse engineering the Kenyan dish, but in the meantime, we talked about creating a dish with the Gouda potatoes that was a little less fatty and less saucy.
Enter these garlic butter steak bites on our own version of the Gouda potatoes and a reduced consommé butter sauce with a little zap of Worcestershire sauce that tickles all the right taste buds!
Delicious buttery steak on a bed of creamy potatoes drizzled with just a little bit of sauce and topped with some fresh chopped parsley in our case. Parsley doesn’t have much flavor if you shake it out of a spice jar, but if you cut it straight from the garden? Delicious.
These steak bites are pretty versatile as well. I’m looking forward to mixing them in with other sauces and serving them either in salads or over other starches – or just snacking on them separately.
Here’s what goes into our dish.
For the steak bites:
- about 1-1.5 pounds of sirloin steak
- salt and pepper to taste
- 1 tbsp olive oil
- 4 tbsp butter
- 4-5 cloves of garlic, minced
For the potatoes:
- 1 lb gold potatoes, peeled and sliced
- 2 tbsp butter
- 1/4 cup sour cream
- 1/2 cup shredded smoked Gouda cheese
- salt and pepper to taste
For the sauce:
- 1/4 cup beef consommé
- 1/4 cup butter
- 2 cloves garlic, minced
- 2 tsp Worcestershire sauce
Whenever you’re cooking steak, I recommend getting it out of the fridge and letting it warm up for 30 minutes before you start working with it.
This will also give you time to make the potatoes! Slice the potatoes and place in a large stock pot and cover with water. Bring the pot to a boil and then let cook over medium heat until the potatoes are fork tender (15-20 minutes).
While the potatoes are cooking, cut up the steak into 1″ cubes and season them with salt and pepper to taste. Let them sit for a few minutes while you warm up a skillet over medium-high heat.
Add the olive oil and butter to the skillet and let it heat. When the butter is melted, add the steak cubes in batches so that they can sear cleanly. Cook about a minute to 90 seconds each side for a good sear. Once each batch is done, transfer to a plate {they should be 135 degrees or more}.
Lower the heat and make the sauce. Add the butter to the skillet and let it melt. Add the garlic and cook for 1-2 minutes, stirring constantly, until the garlic is cooked. Stir in the consommé and the mustard until everything is combined.
Drain the potatoes and place into a large bowl while still hot. Add the butter, sour cream, and shredded cheese, and mash the potatoes. Stir in the seasonings.
We like to serve this in a crock with beef tips topping a pile of delicious buttery potatoes and a couple tablespoons of the sauce poured over it. Garnish with fresh parsley and enjoy!
Here’s the recipe card:
Garlic Butter Steak Bites with Gouda Mashed Potatoes
Ingredients
For the steak bites:
- 1.5 lbs sirloin steak
- salt and pepper to taste
- 1 tbsp olive oil
- 4 tbsp butter
- 4 cloves garlic minced
For the potatoes:
- 1 lb gold potatoes peeled and sliced
- 2 tbsp butter
- 1/4 cup sour cream
- 1/2 cup smoked Gouda cheese shredded
- salt and pepper to taste
For the sauce:
- 1/4 cup beef consommé
- 1/4 cup butter
- 2 cloves garlic minced
- 2 tsp Worcestershire sauce
Instructions
- Get the steak out of the fridge and allow to warm up for 30 minutes before working with it.
- Start with the potatoes while the steak is coming up to room temperature. Slice and place potatoes in a large stock pot. Cover with water until about 1" over the top of the potatoes.
- Bring the pot to a boil over medium heat and let cook until the potatoes are fork tender (15-20 minutes).
- While the potatoes are cooking, cut the steak into 1" cubes and season with salt and pepper to taste. Let them sit while you warm up a skillet over medium-high heat.
- Add the olive oil and butter to the skillet. When the butter is melted, add the steak cubes in batches. Cook 60-90 seconds each side for a good sear and transfer to a plate. Test for doneness (they should be 135 degrees or more).
- Lower the heat to make the sauce. In the same skillet, add the butter and let it melt. Add the garlic and cook 1-2 minutes, stirring constantly. Add the consommé and Worcestershire and stir until combined.
- Drain the potatoes and place in a large bowl while still hot. Add the butter, sour cream, and shredded cheese, and mash the potatoes. Stir in the seasonings.
- Serve potatoes topped with steak tips and drizzled with a couple tablespoons of the sauce (or to your taste). Enjoy!
