Can I use something besides brandy?

This sauce is SO good, but for an alcohol free version use apple juice, pear juice, beef broth, or water in place of the brandy.

What kind of steak is best for steak bites?

We use a cut that has a little marbling and no gristly parts. Even a roast, cut into strips would work. There are so many cuts that would be good; sirloin steak, tri-tip, ribeye, flank steak, or even a rump roast are all good options. Just cut them into 1/2 inch by 1/2 inch strips. Using a tenderloin cut would be amazing, but pricey!

Can I cook the steak bites in the oven?

Absolutely. However, remember we want a nice sear on the steak. You can start with a cast iron skillet on the stovetop and sear each side for 1 minute then transfer to a hot (420-425 degrees Fahrenheit) oven to finish cooking. You can also place the cast iron skillet in the oven while pre-heating to 450 degrees Fahrenheit. Once it is heated, carefully remove the skillet, add the olive oil, steak strips, and return to the hot oven and cook for 5-8 minutes until desired doneness.

Steak Bite with Brandy Cream Sauce

Description

This peppered steak bite with brandy cream sauce is a new favorite of ours! It is tender and delicious with a spicy note from the pepper and a sweetness from the brandy sauce!

Ingredients

Scale

3/4 pound lean steak, boneless (like sirloin, tri-tip, or ribeye)
2 Tablespoon VERY coarsely ground black pepper
Salt to taste
1 Tablespoon olive oil
1 shallot, diced small
3 Tablespoon butter, divided
2 Tablespoon brandy
1/2 cup beef base
2 Tablespoon heavy cream
Parsley, chopped for garnish (OPTIONAL)

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Instructions

Cut steak into 1/2 inch (thick) by 1/2 inch (wide) strips. If they are very long, cut them in half so they are about 4-6 inches long.
Cover each steak strip with coarsely ground pepper and season with salt, pressing pepper into the meat. NOTE: season all four sides or just two.
Heat a heavy duty skillet, we like cast iron for this, over medium-high heat until hot.
Add olive oil to the skillet and place steak strips in a single layer in the skillet. Cook 1-2 minutes, WITHOUT MOVING. The steak should easily release from the skillet when the side is seared. Turn the strip to the next side and cook another 1-2 minutes. Continue doing this until all for sides are seared. Add additional drizzles of olive oil if needed.
Remove the steak strips and set aside.
Reduce heat to medium and add diced shallots and 1 Tablespoon butter to the skillet. Cook, stirring frequently, until shallots are soft 2-3 minutes.
Add beef base to the skillet to deglaze, scraping up all the delicious little brown bits. Boil until the stock has reduced by half, about 2-3 minutes. This is important since we want a very rich base here.
Add brandy and boil 1-2 minutes. Be careful as the brandy may ignite.
Add cream and cook just until you start to see bubbles form, 1-2 minutes.
Remove from the heat and add remaining butter. Gently whisk until the butter is melted and combined with the sauce.
Take each steak strip and cut it into small bite sized pieces, 1/2 inch cubes.
Serve steak bites and sauce together. Garnish with parsley (optional).

Notes

How to tell when the steak strips are done? An internal temperature of 130-150 degrees Fahrenheit yields a medium-rare to medium-well steak. You can check the temperature, but just be aware that it is difficult to get an accurate temperature reading on a small piece of strip. We cooked ours to an internal temperature of 115-125 degrees Fahrenheit (rare) and it was a perfect medium, medium-well by the time we got the sauce done, steak cut, and served. We found 1-2 minutes per side on medium-high heat (on all four sides), for our ½ inch thick strips, was a perfect sear and perfect doneness, for us, on our steak. You can also cut the strips in half when you think they are done and confirm the inside is to your desired doneness.

Serve the steak bites with picks on a warming tray, on a platter, or in a chaffer. Serve the sauce on top of each bite or in a dish on the side. Cut the steak strips into thin slices and serve on top of Grilled Polenta Cakes. Toss steak bites and brandy cream sauce with warm pasta for a delicious pasta dish.

For a non-alcoholic version replace brandy with apple juice, pear juice, beef broth, or water.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 bite
Calories: 44
Sugar: 0.1 g
Sodium: 115.6 mg
Fat: 2.7 g
Carbohydrates: 0.5 g
Protein: 3.4 g
Cholesterol: 12.3 mg