Creamy Steak Bites

Ingredients

Steak 

• 1.5 lb of steak cubed
• salt 
• Pepper 

Mashed Potatoes 

• 5 Yukon gold potatoes 
• 1/2 tbs chicken bouillon powder
• 1 cup whole milk 
• 1 cup heavy cream 
• 1 stick butter 
• 5 garlic cloves 
• 2 rosemary stems 

Creamy Sauce 

• 2 shallots
• 5 garlic minced
• 5 basil leaves chopped
• 3 sun dried tomatoes roughly chopped
• 8 cherry tomatoes halved
• 2 cups beef stock
• 1/2 cup heavy cream
• 1 cup freshly shredded parmesan
• 1.5 tsp dried Italian seasoning
• 1.5 tsp dried oregano
• 2 tsp paprika
• 2 tbs butter
• Pinch sugar
• Salt + pepper to taste 
• chives

Method 

Mashed Potatoes: 

1. Cut the potatoes into even cubes. Add to a pot with cold water and the chicken bouillon powder. Bring to a boil and cook until fork tender.
2. While the potatoes cook, make the liquid. In a separate pot, melt the butter, then add the milk, heavy cream, garlic, and rosemary. Let it gently simmer, then remove from heat and let it sit for at least 20 minutes to fully infuse.
3. Drain the potatoes and mash until smooth. Slowly add in the warm infused liquid, mixing until you reach your desired consistency.
4. Optionally top with some butter and chives.

Steak: 

1. Cut the steak into even cubes and season generously with salt and pepper. Place on a rack or plate and refrigerate uncovered for at least 30 minutes to dry out the surface.
2. Heat a pan over medium-high heat and lightly coat the bottom with oil. Once hot, add the steak cubes in a single layer, making sure not to overcrowd the pan.
3. Sear undisturbed on one side until a deep crust forms, then flip and cook to your desired doneness.
4. Remove from the pan and let rest. Keep the pan drippings in the pan for the sauce.

Sauce

1. Using the same pan with the steak drippings, place over medium heat. If there isn’t enough oil, add a bit of oil from the sun-dried tomatoes.
2. Add the shallots and cook for 3–4 minutes until softened and slightly translucent.
3. Add the sun-dried tomatoes and cherry tomatoes. Cook for about 5–6 minutes, stirring occasionally, until the cherry tomatoes soften, become slightly jammy, and release their juices.
4. Stir in the garlic and basil and cook for about 30 seconds until fragrant.
5. Pour in the beef stock, scraping up all the browned bits from the bottom of the pan. Let it simmer and reduce slightly, about 4–5 minutes.
6. Lower the heat and stir in the heavy cream. Let it gently simmer for 3–4 minutes until the sauce thickens and lightly coats the back of a spoon.
7. Reduce the heat to the lowest setting and add the parmesan, stirring until melted and smooth. Then add the Italian seasoning, oregano, paprika, and a pinch of sugar. Mix to combine and let it simmer for another 1–2 minutes.
8. Finish with the butter and season with salt and pepper to taste (adjust after the parmesan).