Garlic Butter Steak Bites with Gouda Mashed Potatoes
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.
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!