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4-6 appetizer servings


0 hours 5 mins


0 hours 15 mins


0 hours 20 mins
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1 Lbs. Filet Mignon, cut into bite sized pieces and fat removed

3 Tbsp. Unsalted butter, divided

1/2 Tsp. Garlic Powder

1/2 Tsp. Onion Powder

1 Tsp. Kosher Salt

1/2 Tsp. Freshly ground black pepper

1 Tsp. Fresh thyme leafs, chopped

1 Medium garlic clove, minced

Kosher salt and freshly ground black pepper to taste

1/2 cup heavy cream

1/3 Cup Gorgonzola blue cheese, crumbled

1 Tbsp. Prepared horseradish

2 Green Scallions, chopped

1/4 Cup Hoisin Sauce (optional)

1/4 Cup Steak Sauce (optional)


1. Heat a cast-iron skillet over medium-high heat on the stove. Melt 2 tablespoons of butter in the skillet.

2. Mix the garlic powder, onion powder, salt, and pepper in a small bowl. Toss the steak and mixed seasoning in a large bowl or on the cutting board you cut the beed on until the steak is coated. Add the beef bites to the skillet and cook until nicely browned on all sides. About 6-8 minutes. Remove the steak bites and place on a plate. Put the skillet back on the burner and lower the heat to medium.

3. Add the remaining tablespoon of butter to the skillet. Stir in the thyme, garlic and a pinch of salt. Stir for about 1 minute, until the garlic is fragrant but not brown. Add the cream and bring to a simmer. Reduce the heat to low and stir in the blue cheese, horseradish, half of the green onion. Stir until the blue cheese is melted into the sauce.  Add fresh ground black pepper to taste. Check for salt levels and if needed, add. Transfer the sauce to a serving bowl.

4. Place the steak bites on a platter and garnish with the rest of the chopped scallions.  Serve the blue cheese dip, hoisin and steak sauce in small bowls with the platter of steak bites.  Have cocktail napkins and tall cocktail toothpicks available for serving.  Enjoy!

NOTE: This blue cheese sauce is the same one I use when serving various cuts of steak. I’m a huge blue cheese and horseradish fan so I serve this a lot. It’s great with rib eye, filet and a holiday standing rib roast.

However, over the years I’ve had guests that aren’t crazy about blue cheese so I also have a couple of options for them too.  Hoisin is basically a Chinese BBQ sauce and always popular.  You can’t go wrong with a good bottled steak sauce like A1 Sauce so I’ll usually have that out too.

The idea of serving a selection of sauces with steak really isn’t my own.  On a trip to Ireland, everytime I ordered steak, it would be served with these little bowls of dipping sauces.  I loved that!  All different kinds were presented and I would just dip away…so much fun!  That experience carried over when I got home.  It also solved the problem of “one sauce does not fit all”!

This particular recipe also works magic for all your friends on keto and those that shun bread and carbs.  Steak bites with the blue cheese dressing is the perfect appetizer for those folks so if I’m having a big group, I’ll just double or triple this recipe on my buffet. I also have friends that won’t eat shellfish or pork (Hey, people, I’m running out of food groups!  You know who you are.) so this is an excellent beef option.  I like to serve this around the holidays so I do indulge in a high quality piece of beef but this recipe works great with rib eye steak and sirloin too. 

This is a pretty easy dish to prepare but one you will want to make right before guests arrive or are just having their first cocktail…fresh is best in this case, The good news is that this is fast. You can have your seasoning pre-mixed and your meat cut for a quick cook.

Give it a try…your guests won’t be disappointed.

For other appetizer ideas, check out my STARTERS page.

Rotisserie Chicken Artwork

ROTISSERIE CHICKEN: 13 recipes to make fast and easy meals

13 of my favorite go-to recipes using store bought rotisserie chicken are included in this FREE ecookbook. From soup to salad, with pasta and pot pies in between, there is something for everyone.


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