Garlic Butter Steak Bites

Trim excess fat from the beef tenderloin. Cut the steak into bite-sized cubes, about 1-inch pieces. Season generously with salt and pepper.

Finely mince 8 cloves of garlic. Finely dice 1 large shallot. Chop 1/4 cup parsley and 1/4 cup green onions.

Thinly slice 1 red chili pepper into rings. You can remove the seeds for less heat, or leave them in for more spice. Set aside.

Heat a skillet over medium-high heat. Add 1 tablespoon of avocado oil. Ensure the pan is hot enough that the oil shimmers.

Add steak cubes to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Sear for 1-2 minutes per side, until nicely browned and a good crust forms, but still rare in the center.

Remove the seared steak from the pan and set aside on a plate. Do not clean the pan.

Reduce heat to low. Add 1/2 cup unsalted butter to the same skillet. Once melted, add the diced shallots and cook for about 2-3 minutes, scraping up any browned bits from the bottom of the pan.

Add the minced garlic and sliced chili pepper (if using) to the pan. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.

Stir in the chopped parsley and green onions. Add a pinch of salt and pepper to the sauce.

Return the seared steak and any accumulated juices back to the skillet with the garlic butter sauce. Stir to coat the steak evenly.

Cook for another 1-2 minutes, stirring gently, until the steak is heated through and coated in the delicious sauce.

Serve the garlic butter steak bites over a bed of fluffy white rice. Spoon any extra sauce from the pan over the steak and rice.

Garnish with extra chopped green onions, parsley, and a few slices of red chili pepper. Add pickled red onions on the side if desired.