Steak Filet Tip Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to package instructions (usually 7–8 minutes). Reserve 1/2 cup of the pasta cooking water, then drain and set pasta aside.

Make roux

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add the 2 tbs flour and whisk continuously for 1–2 minutes until the mixture is bubbling and lightly golden (do not brown).

Add milk and cream

Slowly whisk in the 2 cups whole milk and 1 cup heavy cream until smooth. Continue to cook, whisking often, until the sauce thickens enough to coat the back of a spoon, about 4–6 minutes.

Finish cheese sauce

Lower heat to low and add the 2 oz cream cheese, 2 cups shredded sharp cheddar, and 1 cup shredded white cheddar in batches, stirring until melted and smooth. Stir in 1 tsp Dijon, 1 tsp Worcestershire sauce, 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika. If the sauce is too thick, whisk in up to 1/4 cup of the reserved pasta water to reach desired consistency.

Combine pasta and sauce

Add the drained macaroni to the cheese sauce and stir until evenly coated. Transfer to a shallow baking dish if you plan to toast the topping (optional).

Optional breadcrumb topping

If using panko, heat 1 tsp olive oil in a small skillet over medium heat. Add 1 cup panko and toast until golden, about 3–5 minutes, stirring frequently. Stir in 1 tbs grated parmesan. Sprinkle toasted panko evenly over the mac and cheese. If desired, broil 2–3 minutes to crisp the top—watch carefully to avoid burning.

Prep steak

Pat the 1 lb beef filet tips dry with paper towels. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Toss the steak bites with 1 tbs olive oil, 1 tbs soy sauce, minced 2 cloves garlic, 1 tsp chopped rosemary, and 1 tsp chopped thyme. Let rest at room temperature for 10–15 minutes.

Sear steak

Heat a large skillet (preferably cast iron) over high heat until very hot. Add 1 tbs butter. When butter is foaming, add the filet tips in a single layer without crowding (work in batches if needed). Sear undisturbed for 1½–2 minutes to develop a brown crust, then flip and sear the other side 1–1½ minutes for medium-rare (adjust time for desired doneness).

Finish and rest

During the last 30 seconds of cooking, spoon pan juices over the steak bites. If you want a quick pan sauce, remove the steak to a plate to rest and add 1 tbs beef stock to the skillet, scraping up browned bits; reduce 30–45 seconds and stir in a small knob of butter. Return steak bites to pan briefly to coat, then remove and let rest 3–4 minutes.

Portion the mac and cheese onto serving plates or keep in the baking dish. Spoon the rested steak filet tips over the top of the mac and cheese, distributing evenly.

Garnish with 2 tbsp thinly sliced scallions, 1 tbsp chopped parsley, and a few drops of hot sauce if desired. Serve immediately while steak is warm and cheese sauce is gooey.