Tip : The beef should be marinated for no more than 30 minutes. If you refrigerate it during that time, remove it after the 30‑minute mark, drain and pat it dry, then let it rest on the counter for at least another 30 minutes before cooking. This method works beautifully with tenderloin tips or what’s often sold as steak bites, they both take on the marinade quickly and cook in just a few minutes.
Ingredients
- 1 1/2 lbs tenderloin tips or steak bites cut into 1" cubes
- 1/2 tbsp olive oil
- 14-18 whole shiitake or cremini mushrooms quartered
- 2 tbsp unsalted butter
- kosher salt and freshly ground black pepper
Marinade
- 2 tbsp honey
- 1 tbsp brown sugar
- 3 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 1/2 tsp Asian chili sauce or more to taste
- 2 cloves garlic grated
- 2 tbsp bourbon or whiskey optional
Instructions
Gather all ingredients before starting the recipe.
- Mix 2 tbsp honey, 1 tbsp brown sugar, 3 tbsp soy sauce, 2 tbsp Worcestershire sauce, 1/2 tsp Asian chili sauce, 2 cloves garlic, grated and 2 tbsp bourbon or whiskey in a small bowl and stir to combine. Cut 1 1/2 lbs tenderloin tips or steak bites into cubes of roughly the same size.
- Add marinade and 1 1/2 lbs tenderloin tips or steak bites to a small bowl or a plastic resealable bag and message to make sure that beef is fully covered. Refrigerate for a half hour then remove beef from marinade and pat dry with paper towels. Reserve remaining marinade.
- Quarter 14-18 whole shiitake or cremini mushrooms and set aside until ready to cook.
- Add 1/2 tbsp olive oil to 10" skillet over medium-high heat for 1-2 minutes.
- Add tenderloin tips to skillet and cook for 1-2 minutes, or until the first side is nicely caramelized. Do not crowd the beef, sear in 2 batches if required.
- Flip the tenderloin to the second side and continue to cook for another 2-3 minutes or until the second side is nicely caramelized.
- Remove the tenderloin to a plate, then, in the same skillet, add 2 tbsp unsalted butter. Once the butter melts, add 14-18 whole shiitake or cremini mushrooms, quartered, and sauté until the mushrooms are deeply browned and lightly crisp at the edges.
- Return tenderloin tips to pan, season with kosher salt and freshly ground black pepper and add a couple of tablespoons of the reserved marinade. Toss to combine, sauté for another 2-3 minutes.