INGREDIENTS:
2 pounds of steak (beef tenderloin recommended), cut into bite-sized
pieces
4 cloves of garlic, minced
¼ cup butter
¼ cup white wine
1 tablespoon olive oil
1 tablespoon fresh parsley, chopped
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon ground pepper
INSTRUCTIONS:
Cut the chosen steak into bite-sized pieces, such as beef tenderloin, and season with smoked paprika, salt, and pepper.
Heat a large cast-iron skillet over medium-high heat. Add olive oil and sear all sides of the steak. Avoid overcrowding the pan to ensure proper searing instead of steaming.
Once the steak reaches your preferred temperature (around 125°F with a meat thermometer), remove it and set it aside.
Introduce minced garlic to the skillet, cooking for just about 10 seconds to avoid browning. Pour in white wine (or beef broth) to deglaze the pan, allowing about ⅓ of the wine to evaporate while scraping up flavorful brown bits.
Add butter to the skillet and cook for an additional 2 minutes. Reintroduce the seared steak, toss it in the butter, and garnish with chopped parsley.
Store any leftovers in the fridge for a few days or freeze them in an airtight container.
Enjoy!
