Description
Beef and Mushroom Bites with Sauce is a savory and elegant dish made with tender beef cubes and earthy mushrooms in a rich, creamy pan sauce. It’s perfect as an appetizer, side, or hearty main course for any special meal.
Ingredients
Units
Scale
- 1 lb beef tenderloin or sirloin, cut into bite-sized cubes
- 8 oz button or cremini mushrooms, halved or sliced
- 2 tbsp olive oil
- 2 tbsp butter
- 2 garlic cloves, minced
- 1 shallot, finely chopped
- 1/2 cup heavy cream
- 1/4 cup beef broth or stock
- 1 tsp Dijon mustard (optional)
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Season beef cubes with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear beef in batches for 2–3 minutes per side until browned. Remove and set aside.
- In the same skillet, melt butter. Add garlic, shallots, and mushrooms. Cook for 5–7 minutes until mushrooms are golden and soft.
- Deglaze the pan with beef broth, scraping up any browned bits.
- Stir in heavy cream, Worcestershire sauce, and optional Dijon mustard. Simmer until the sauce thickens slightly, about 3–5 minutes.
- Return beef to the skillet and coat in sauce. Cook for another 2 minutes until heated through.
- Remove from heat, garnish with chopped parsley, and serve immediately.
Notes
- Pat beef dry before searing for better browning.
- Use a mix of mushroom varieties for deeper flavor.
- Don’t overcrowd the pan when searing beef—work in batches.
- Use coconut cream and olive oil for a dairy-free version.
- Pair with mashed potatoes, rice, or crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg