Name: Garlic Peppercorn Steak Bites Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 0.5–0.7 kg beef tenderloin, trimmed and cut into bite‑sized pieces; High‑heat oil (e.g. canola or avocado), for searing; Salt and black pepper, to taste; 2 garlic cloves, crushed (steak); 2 Tbsp butter (for searing); 1 shallot, minced; 6 garlic cloves, minced (for sauce); 1 tsp flour; ¼ cup beef stock; 1 cup heavy cream; 1 Tbsp Worcestershire sauce; 20–30 black peppercorns, coarsely chopped; Chopped chives, for garnish; Optional: mashed potatoes, rice, or crusty bread for serving

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Short description

These Garlic Peppercorn Steak Bites feature tender cubed beef tenderloin seared in garlic butter, then tossed in a creamy, peppery sauce made with shallots, heavy cream, and cracked peppercorns. Served with chives and mashed potatoes, they’re a rich and savory dish perfect for indulgent dinners.

Why You’ll Love This Recipe

Flavor-packed bites: Juicy beef bursts with garlic-butter richness and a robust cracked-pepper sauce.
Creamy & savory sauce: The sauce balances cream, stock, and Worcestershire for deep, complex flavor.
Quick yet elegant: Ready in under 30 minutes, yet restaurant-worthy in taste and presentation.
Customizable sides: Perfect over mashed potatoes, rice, or with crusty bread for dipping.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the steak bites:

0.5–0.7 kg beef tenderloin, trimmed and cut into bite-sized pieces
Drizzle of high‑heat oil (e.g. canola or avocado)
Salt & pepper, to taste
2 garlic cloves, crushed
2 Tbsp butter

For the sauce:

1 shallot, minced
6 garlic cloves, minced
1 tsp flour
¼ cup beef stock
1 cup heavy cream
1 Tbsp Worcestershire sauce
20–30 black peppercorns, coarsely chopped
Salt & pepper to taste
Chopped chives, for garnish

Optional serving suggestion:

Mashed potatoes

Directions

Prep ingredients: Crush two garlic cloves using the flat of a knife. Mince the shallot and remaining garlic cloves. Coarsely chop the peppercorns and finely slice chives. Trim excess fat from tenderloin and cut into bite-sized pieces.
Season the steak: Place the tenderloin pieces in a bowl, drizzle with high‑heat oil, and season with salt and pepper. Heat a cast iron or heavy skillet over medium-high until slightly smoking.
Sear the steak: Add steak pieces in a single layer to the hot pan. Let them sear without moving for a couple of minutes, then flip to cook the other side until nicely browned.
Add garlic and butter: In the final minute of cooking, add crushed garlic and butter to the pan. Stir to coat the steak, then remove the steak bites and set aside.
Build the sauce: Lower heat to medium-low. Add minced shallot and garlic to the pan and sauté for 1–2 minutes. Stir in flour and cook briefly, coating the aromatics.
Finish the sauce: Pour in beef stock, heavy cream, Worcestershire sauce, and chopped peppercorns. Stir well and simmer until the sauce thickens slightly. Taste and season with salt and pepper as needed.
Serve: Return the steak bites to the sauce if desired, or plate them separately. Garnish with chopped chives. Spoon over mashed potatoes, rice, or crusty bread and enjoy immediately.

Servings and timing

Serves: 4 as an entrée
Prep time: ~10 minutes
Cooking time: ~15 minutes
Total time: ~25 minutes

Variations

Use different cuts: Swap beef tenderloin for sirloin, ribeye, or even cubed chicken breast—adjust cook time accordingly.
Heat level: Add a pinch of cayenne or red pepper flakes to the sauce for spice.
Richness swap: Replace heavy cream with half-and-half or coconut cream for a slightly lighter sauce.
Herb finish: Add minced thyme or parsley for freshness.
Served differently: Try over creamy polenta or buttered egg noodles instead of mashed potatoes.

Storage/reheating

Storage: Keep steak bites and sauce in an airtight container in the fridge for up to 2 days.
Reheating: Warm gently in a skillet over medium-low heat until heated through; add a splash of cream or stock if sauce thickens too much.
Do not freeze: Beef in cream sauce may separate when thawed and reheated.

FAQs

Can I use a different peppercorn type?

Yes—white or pink peppercorns work, though black peppercorns deliver the most classic flavor and texture.

Is tenderloin the best cut for this dish?

Tenderloin is ideal for its tenderness, but top sirloin or ribeye also work well, though they may be slightly chewier.

How do I avoid overcooking the steak bites?

Use high heat for quick searing—don’t move steak too early—and remove promptly once browned. Carryover heat will continue to cook slightly.

Can I prepare the sauce in advance?

Yes—the sauce can be made up to a day ahead. Reheat gently and stir in steak bites when ready to serve.

Is there a dairy-free option for the sauce?

Use coconut cream or full-fat coconut milk and olive oil in place of butter and heavy cream; flavor profile changes slightly.

Can I double the recipe?

Yes—use a larger skillet and cook steak in batches to maintain consistent sear. Prepare sauce in a larger pan to accommodate.

What side dishes pair well with this?

Mashed potatoes, rice, buttered noodles, crusty bread, or even sautéed greens are excellent with the peppercorn sauce.

Will the sauce thicken as it cools?

It may thicken slightly; thin with a bit of additional cream or stock before reheating or serving.

How do I ensure no garlic burns during sauce stage?

Cook over medium-low heat and stir continuously once garlic and shallot hit the pan to prevent burning and bitterness.

Conclusion

These Garlic Peppercorn Steak Bites offer a restaurant-quality dish with minimal effort—succulent seared beef, indulgent creamy peppercorn sauce, and aromatic touches like garlic and chives. Perfect for a quick yet elegant meal that delivers bold richness and cozy satisfaction.

Maggie