Garlic Butter Steak Bites with Crispy Truffle Gnocchi Tips, FAQ & printable recipe

Tips for success

For the best sear, make sure the beef is very dry before seasoning. Patting it with paper towels removes excess moisture, allowing the heat to caramelize the surface quickly.

Also, don't move the beef around too much in the pan; let it cook undisturbed for the full 2 minutes per side to develop a proper crust.

If you prefer your steak more done, cook it for an additional minute per side, but be careful not to overcook.

The internal temperature should reach 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well done. Letting the meat rest after cooking is crucial for juiciness.

Variations

• Chicken Version: Substitute chicken breast or thighs, cut into 1-inch cubes. Cook until the chicken reaches 165°F (74°C). The cooking time may be slightly longer, and the gnocchi can be cooked in the same pan after the chicken is done.
• Mushroom Addition: Add 8 oz sliced cremini mushrooms along with the garlic. Cook until they release their liquid and turn golden brown. This adds an earthy flavor that complements the truffle oil.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes along with the garlic for a subtle heat. Or serve with a drizzle of sriracha or hot sauce on top.
• Herb Butter: Instead of truffle oil, use a tablespoon of chopped fresh rosemary or thyme, and add it with the butter. This gives a classic herb butter flavor without the truffle.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a skillet over medium heat, adding a splash of water or broth to revive the sauce.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The steak and gnocchi will keep well, though the gnocchi may lose some crispness. Reheat gently in a skillet over medium heat with a splash of water or broth to refresh the sauce.

You can cut and season the beef up to a day in advance. Keep it covered in the refrigerator. The gnocchi can be cooked ahead and reheated, but they are best fresh.

The garlic butter can be prepared ahead by mixing minced garlic with softened butter, then kept in the fridge for up to a week.

Serving ideas

Serve the steak bites and gnocchi straight from the skillet, family-style, with extra parmesan on the side. A simple green salad with a lemon vinaigrette balances the richness, and crusty bread is perfect for soaking up the garlic butter sauce.

For a more elegant presentation, plate the gnocchi first, then top with the steak bites and drizzle with the pan sauce.

Garnish with additional parsley and a few shavings of parmesan. This dish pairs well with a full-bodied red wine, such as a Cabernet Sauvignon or Merlot.

Frequently asked questions

Recipe card

Garlic Butter Steak Bites with Crispy Truffle Gnocchi

Prep 10 minCook 10 minRest 3 minTotal 23 minServes 4

Ingredients

• 1 lb beef tenderloin, cut into 1-inch cubes
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1 tbsp olive oil
• 14 oz potato gnocchi
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tsp truffle oil
• 1/4 cup freshly grated parmesan cheese
• 2 tbsp fresh parsley, chopped

Instructions

1. Pat the beef tenderloin dry with paper towels. Cut it into 1-inch cubes, then season with kosher salt and black pepper. Drizzle with olive oil and toss to coat evenly.
2. Place a large cast iron skillet over high heat and let it get very hot, about 2 minutes. Add a drizzle of olive oil and swirl to coat the bottom.
3. Add the seasoned beef cubes to the hot skillet in a single layer. Sear for 2 minutes per side, turning once, until deeply browned on all sides and cooked to medium-rare. Let it rest for 3 minutes before slicing.
4. Reduce the heat to medium. Add the butter and minced garlic to the skillet. Stir constantly for 1 minute, scraping up any browned bits from the bottom of the pan.
5. Add the potato gnocchi directly to the skillet, tossing to coat in the garlic butter. Let them cook undisturbed for 2-3 minutes, until golden brown and crispy on the outside.
6. Drizzle the truffle oil over the steak and gnocchi, tossing to combine. Cook for another 30 seconds, letting the truffle oil warm through.
7. Remove the skillet from the heat. Let the steak bites rest for at least 3 minutes before serving. This allows the juices to redistribute.
8. Sprinkle the freshly grated parmesan and chopped parsley over the steak and gnocchi. Serve immediately, straight from the skillet.

Contains: gluten, milk

Estimated nutrition per serving

Calories

580

Protein

35 g

Carbohydrates

40 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.