Tender Garlic Butter Steak Bites with Creamy Parmesan Potato Clouds

A dish featuring juicy, seared steak bites in a garlic butter sauce served over light, airy Parmesan potato clouds. The recipe emphasizes high-heat searing for the steak and careful whipping for the potatoes to achieve the perfect texture.

Equipment

• 12-cup muffin tin
• large pot
• potato ricer or masher
• hand mixer or stand mixer
• large cast-iron or stainless-steel skillet
• tongs

Ingredients

• 2 lbs (about 900g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 4 tablespoons unsalted butter, softened
• 1/2 cup (120ml) heavy cream, warmed
• 1 cup (100g) freshly grated Parmesan cheese (plus extra for topping)
• 2 large egg yolks
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Freshly grated nutmeg (a pinch)
• 1.5 lbs (about 680g) sirloin steak or ribeye, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 4 tablespoons unsalted butter
• 6 cloves of garlic, minced
• 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
• 1 tablespoon fresh chopped parsley (for garnish)

Instructions

1. Preheat oven to 400°F (200°C) and lightly grease a standard 12-cup muffin tin with butter or cooking spray.
2. Place potato chunks in a large pot, cover with cold, salted water by about an inch. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 12-15 minutes.
3. Drain potatoes well. Return to the hot pot over low heat for a minute to evaporate excess moisture. Remove from heat and mash until mostly smooth.
4. Using a hand mixer or stand mixer on low speed, beat the mashed potatoes. Gradually add softened butter and warm heavy cream until combined. Add salt, pepper, and a pinch of nutmeg.
5. With the mixer on low, add egg yolks one at a time, beating well after each addition. Add 1 cup of grated Parmesan and mix until just combined. Do not over-mix.
6. Spoon the potato mixture into the prepared muffin tin, filling each cup to the top. Sprinkle extra Parmesan on top.
7. Bake for 15-18 minutes, or until the clouds are puffed up, golden brown on the edges, and slightly firm to the touch.
8. While potatoes bake, pat steak cubes dry with a paper towel. In a large bowl, toss steak with olive oil, salt, pepper, and smoked paprika until evenly coated.
9. Place a large cast-iron or stainless-steel skillet over medium-high heat and let it get very hot. Add steak bites in a single layer (do not overcrowd). Cook for 2-3 minutes per side until a deep brown crust forms.
10. Reduce heat to low. Add 4 tablespoons of butter, minced garlic, and fresh thyme to the pan. Stir constantly, scraping up browned bits.
11. Let the garlic and butter infuse for about 1-2 minutes until fragrant and garlic is just softened. Remove pan from heat.
12. Remove Potato Clouds from the oven. Spoon the garlic butter steak bites and sauce over the top of the potato clouds. Garnish with fresh, chopped parsley and serve immediately.

Notes

Ensure potatoes are cold and butter/cream are at room temperature for the fluffiest clouds. Do not over-whip the potatoes to avoid a gluey texture. High heat is essential for a good steak crust. Let seared steak rest briefly before adding to sauce to retain juices. Pair with a simple green salad with lemon vinaigrette.

Nutrition

Calories: ~ 640 kcal · Fat: 42g · Saturated Fat: 24g · Cholesterol: 210mg · Sodium: 950mg · Carbohydrates: 28g · Fiber: 3g · Sugar: 2g · Protein: 38g