Treating your guests to these decadent, tender steak and mushroom bites will certainly pique their appetites. You can cut the steak and clean the mushrooms ahead and cook them just before serving, or cook both ahead, assemble and refrigerate ahead to reheat in the oven or air fryer to serve. Super-convenient homemade appetizers for the win!
Steak and Mushroom Bites
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 36 minutes
- Yield: Makes 24 (8 servings) 1x
Ingredients
- 1 lb (500 g) Beef Tenderloin Premium Oven Roast or 1-inch (2.5 cm) thick Steaks (see Notes)
- 1 tbsp (15 mL) barbecue seasoning rub
- Olive oil
- 1 clove garlic, minced
- Salt and fresh ground pepper
- 24 small mushrooms (approx), about 227 g
- 2 tbsp (30 mL) whisky or brandy (optional)
- 2 tbsp (30 mL) chopped fresh parsley
- Toothpicks
Instructions
- Cut beef into about twenty-four 1-inch (2.5 cm) cubes (reserve any small or odd-shaped pieces for another use). Place in a bowl and sprinkle with barbecue rub; toss to evenly coat.
- Line a rimmed baking sheet with foil; lightly brush foil with olive oil. Place steak cubes on foil, spacing them apart. Bake in preheated 450°F oven for about 8 minutes or until browned, sizzling and a digital instant-read thermometer reads 145°F (63°C) at the least. Let cool on pan or set aside for 5 minutes to serve hot.
- Meanwhile, combine 2 tbsp (30 mL) oil, garlic, ½ tsp (2 mL) salt and pepper to taste in a clean bowl. Add mushrooms and toss to evenly coat.
- Heat a large nonstick skillet over medium heat. Add mushrooms with smooth side of caps down, and scrape in any remaining oil mixture from bowl over mushrooms (reserve bowl). Cook for about 5 minutes or until caps are golden brown. Flip over and cook for about 2 minutes or until just tender. Add whisky (if using) and simmer, stirring, for about 1 minute or until liquid is evaporated. Return to bowl, add parsley and stir to coat. Let cool or serve hot.
- Thread one steak cube and one mushroom onto a toothpick. Place on a warmed serving platter to serve hot. (To make ahead, place on a parchment paper-lined rimmed baking sheet, spacing them apart. Cover and refrigerate for up to 8 hours.)
Notes
In place of the Beef Tenderloin, you can substitute Top Sirloin Grilling Steak or Strip Loin Grilling Steak, cut 1 inch (2.5 cm) thick. Purchase about 1-1/2 lbs (750 g) to allow for trimming off fat and odd-shaped pieces when cutting the cubes.
If buying mushrooms in a package, you may need to buy 2 packages so you can select the 24 uniform-sized mushrooms that cook at the same time and look nice with the steak cubes.
For a different flavour profile, in place of the barbecue rub you can coat the beef cubes with 2 tbsp (30 mL) of your favourite salt-free dried herb blend and 1 tbsp (15 mL) olive oil in step 1.
Prep ahead tips: Cut steak cubes, wrap tightly and refrigerate for up to 8 hours. Clean mushrooms, cover with a damp paper towel in a bowl and refrigerate for up to 9 hours.
Per 3 bites: about 90 Calories, 13g Protein, 4g Fat, 1g Carbohydrate, 440mg Sodium
%DV: Iron 8% (Source), Zinc 23% (Good Source), Vitamin B12 52% (Excellent Source)
