Description
Think fancy steakhouse vibes… but in your kitchen, on a Tuesday.
These filet mignon beef bites are my go-to when I want big flavor, minimal effort, and zero drama. They’re seared to golden-brown perfection, tossed in a saucy blend of mustard, Worcestershire, and pink peppercorn (trust me—it’s the secret star), and finished with fresh herbs that make it all pop.
If you’ve got 25 minutes, a good skillet, and a craving for something bold but breezy, you’ve got dinner.
Ingredients
Protein Base
- 1 1/2 kg filet mignon, chopped into 2-inch pieces
- 1 tablespoon olive oil (extra virgin or regular, your call)
Sauce & Seasoning
- 1 cup vegetable broth (low-sodium if your broth runs salty)
- 2 tablespoons ketchup
- 1 tablespoon mustard (Dijon or yellow—either works)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch
- 1 tablespoon pink peppercorn - If you haven't heard of Pink Peppercorn before. You've got to try it. Read all about it here!
- Salt and ground black pepper, to taste
Finishing Touch
- 1 cup parsley and green onions, finely chopped
- Extra herbs for garnish
Instructions
1. Sear the filet mignon.
Heat olive oil in a large skillet over medium-high. Add the beef bites and brown all over—just 2–3 minutes per side. No crowding the pan! Work in batches if needed.
2. Season lightly.
Sprinkle with a bit of salt and ground pepper, keeping in mind the broth might be salty later.
3. Add the sauce base.
Lower the heat slightly. Stir in the ketchup, mustard, Worcestershire, and pink peppercorn. Let the beef mingle with the sauce for 3–4 minutes.
4. Thicken the magic.
Sprinkle in the cornstarch and stir until it evenly coats the beef. It’ll look a little sticky—perfect.
5. Build the sauce.
Slowly add the vegetable broth, a little at a time, stirring constantly. Stop when it hits your ideal saucy consistency—smooth, glossy, and clingy in the best way.
6. Finish with fresh herbs.
Stir in the chopped parsley and green onions. Give it one last loving toss in the pan.
7. Taste and adjust.
Now’s the moment to check for salt and balance—add a pinch more if needed.
Notes
Cut with care: Uniform 2-inch cubes help everything cook evenly—no chewy surprises
Pink peppercorn > black pepper: It’s floral, fruity, and makes this dish feel chef-y
Sauce too thick? Add a splash more broth. Too thin? Simmer another minute or two
Filet mignon a splurge? Tenderloin or sirloin will still deliver juicy bites
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: worldwide
Nutrition
- Serving Size: 250 gr
- Calories: 420
- Sugar: 3 g
- Sodium: - 520 mg varies by broth
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 48 g
- Cholesterol: 120 mg