Enjoy a hearty dinner featuring hand-cut beef tenderloin bites served with mashed potatoes, rich brown gravy, and a side of Texas toast.

Trim excess fat from the beef tenderloin and cut it into bite-sized pieces, about 1 to 1.5 inches each. Pat dry with a paper towel and season with salt and pepper.

Cut the Tenderloin

Peel the russet potatoes and cut them into evenly sized chunks, about 2 inches each. Place them into a bowl of cold water to prevent browning until ready to boil.

Peel and Cube the Potatoes

Mince fresh garlic for use in both mashed potatoes and steak if applicable. Cut butter into small cubes for easy melting.

Prepare Garlic and Butter

Place cubed potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes or until fork-tender.

Drain the potatoes and return them to the pot or place in a large mixing bowl. Add butter, a splash of warm milk (optional), salt, and pepper. Mash using a potato masher or hand mixer until smooth and creamy. Set aside and keep warm.

In a large skillet (preferably cast iron), heat a tablespoon of oil over medium-high heat. Once the oil is hot and shimmering, add half of the steak bites in a single layer. Avoid overcrowding the pan.

Sear the steak bites for about 1-2 minutes per side, turning as needed to brown evenly. Cook to your desired doneness (medium-rare to medium recommended). Remove the bites and rest them on a plate covered loosely with foil. Repeat with the remaining steak.

Optional: Add a small amount of butter and minced garlic to the pan after searing for extra flavor, and briefly toss the steak bites in the garlic butter before removing.

In the same skillet, lower heat to medium and add 2 tablespoons of butter. Once melted, whisk in 2 tablespoons of all-purpose flour to make a roux. Cook for 1-2 minutes until golden brown.

Slowly pour in 2 cups of beef broth while whisking continuously to prevent lumps. Simmer until the gravy thickens, about 3-5 minutes. Season with salt and pepper to taste. Optional: add a splash of Worcestershire sauce for depth of flavor.

Preheat oven to 375°F (190°C) or use a skillet over medium heat. Butter both sides of thick-sliced white bread generously and sprinkle lightly with garlic powder and parsley (optional).

Toast in the oven for about 8–10 minutes, flipping halfway, or cook in a skillet until both sides are golden brown and crispy.

Plate a generous scoop of mashed potatoes in the center of the plate. Add steak bites on top or on the side, and then drizzle with the brown gravy.

Serve with a slice or two of warm Texas toast. Garnish with chopped parsley if desired. Enjoy your hearty tenderloin steak bites dinner skillet!

tenderloin steak bites dinner skillet

Recipe information

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