Filet Mignon Bites (gf) Recipe

Prepare steak

Pat the filet mignon cubes very dry with paper towels. Sprinkle with kosher salt, black pepper and Cajun seasoning; toss gently to coat evenly. Let rest 10 minutes at room temperature.

Sear the bites

Heat a large heavy skillet (cast iron preferred) over medium-high until very hot. Add olive oil and 1 tablespoon butter. When butter foams and oil shimmers, add steak cubes in a single layer without overcrowding (work in two batches if necessary). Sear 1½–2 minutes per side until a deep brown crust forms but center remains medium-rare to medium (internal ~125–130°F for medium-rare). Remove seared bites to a warm plate and tent loosely with foil.

Sauté shallot, mushrooms and banana peppers

Reduce heat to medium. In the same skillet, add remaining 1 tablespoon butter. Add shallot and sauté 1 minute until fragrant. Add mushrooms and cook 3–4 minutes until they begin to brown. Add banana peppers and minced garlic; cook 1–2 minutes more until peppers are warmed and garlic is fragrant but not burned. Season vegetables lightly with a pinch of salt and smoked paprika (if using).

Combine with steak briefly

Return the seared steak bites to the pan with vegetables, toss to combine and warm through for 30–60 seconds. Remove everything to a serving platter and keep warm while you make the zip sauce.

With skillet still over medium heat, pour off any excess fat leaving about 1 tablespoon and fond (browned bits) in the pan. Carefully add the white wine (or extra beef stock) to deglaze, scraping up browned bits with a wooden spoon; cook 30–45 seconds to reduce slightly.

Add beef stock, Dijon mustard and Worcestershire sauce. Bring to a simmer and reduce until slightly thickened, about 1–2 minutes. Stir in heavy cream and simmer another 30–45 seconds until the sauce coats the back of a spoon.

Turn heat to low and swirl in cold cubed butter one piece at a time to emulsify the sauce (this gives the sauce a glossy finish). Taste and adjust seasoning with salt and fresh lemon juice to brighten.

Pour the zip sauce over the steak bites and vegetables on the serving platter or serve on the side in a small ramekin.

Sprinkle chopped fresh parsley over the plated bites. Add a final pinch of coarse sea salt to taste and an extra grind of black pepper if desired. Serve immediately while hot.