Ingredients:
1kg of beef tenderloin (eye fillet) steak cut into bite size pieces
4 minced cloves of garlic
¼ cup butter
¼ cup white wine or beef broth
1 Tbsp olive oil
1 Tbsp fresh chopped parsley
½ tsp smoked paprika
½ tsp salt
¼ tsp ground pepper
METHOD:
Cut the steak of your choice into bite-size pieces. Sprinkle the steak with smoked paprika, salt and pepper.
Heat a large cast iron pan to medium high. Add in the olive oil, then sear all sides of the steak. Be sure not to overcrowd the pan, otherwise the steak will steam, rather than sear.
Once the steak is cooked how you like it, remove and place to the side.
Add the garlic to the pan, and cook for about 10 seconds, careful not to let it brown. Then pour in the white wine (or beef broth), to deglaze the pan. Allow ⅓ of the wine to evaporate as you’re scraping up the brown bits of flavour.
Add in the butter and cook for another 2 mins. Add the steak back in and toss in the butter.
Garnish with parsley and serve.