Steak and Potatoes Appetizer

I love making this steak and potatoes appetizer because it takes a classic pairing and transforms it into an elegant bite-sized dish. The tender filet mignon pairs beautifully with creamy potatoes, and the rich béarnaise sauce adds a restaurant-quality finish. It’s simple to prepare yet feels fancy enough for any special occasion.

Why You’ll Love This Recipe

I like how this recipe combines comfort and sophistication in one dish. The potatoes are buttery and soft, the filet is melt-in-your-mouth tender, and the béarnaise sauce ties it all together with a tangy, luxurious flavor. I also love how easy it is to portion these into small bites, making them perfect for parties, dinners, or holiday gatherings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1.5 lb. Little Potato Company Blushing Belles
2 medium sized filet mignon
1 package bernaise sauce
Salt and pepper
Chives for garnish optional

Directions

1. I start by boiling the potatoes in salted water until fork tender, about 15–20 minutes. Once cooked, I drain them and set aside.
2. While the potatoes cook, I season the filets generously with salt and pepper.
3. I sear the filets in a hot skillet over medium-high heat for 3–4 minutes per side, then transfer them to a preheated oven at 400°F (200°C) to finish cooking to my preferred doneness (about 5–7 minutes for medium-rare). I let them rest before slicing.
4. I prepare the béarnaise sauce according to the package instructions.
5. To assemble, I slice the steak into bite-sized pieces and place each on top of a cooked potato. I drizzle with béarnaise sauce and garnish with chives.

Servings and Timing

This recipe makes about 20–24 appetizers, serving 8–10 people depending on portion size. It takes around 40 minutes total, with about 20 minutes of prep and 20 minutes of cooking.

Variations

I sometimes swap béarnaise for a peppercorn sauce if I want a spicier kick. For extra richness, I top the steak with a small crumble of blue cheese. If I want a lighter option, I drizzle with chimichurri instead of a creamy sauce.

Storage/Reheating

I store leftover steak and potatoes separately in the fridge for up to 2 days. To reheat, I warm the potatoes in the oven at 350°F (175°C) and gently reheat the steak in a skillet over medium heat to avoid overcooking. I prepare the sauce fresh when serving for best flavor.

FAQs

Can I make these appetizers ahead of time?

I can cook the potatoes and steak ahead, then assemble with fresh sauce just before serving.

What’s the best doneness for the steak?

I prefer medium-rare for tenderness, but I adjust based on my guests’ preferences.

Can I grill the filet instead of pan-searing?

Yes, grilling works well and adds a nice smoky flavor.

Do I have to use filet mignon?

No, I can use sirloin or ribeye as alternatives, though filet gives the most tender result.

Can I make homemade béarnaise sauce?

Yes, I sometimes make it from scratch with egg yolks, butter, tarragon, and vinegar reduction.

How do I keep the potatoes from drying out?

I make sure not to overcook them and keep them covered until serving.

Can I use different potatoes?

Yes, baby Yukon Golds or fingerling potatoes also work well.

How do I serve these at a party?

I like placing them on a platter with toothpicks for easy grabbing.

Can I add vegetables to this dish?

Yes, I sometimes serve them with roasted asparagus or green beans for color and freshness.

Can I freeze leftovers?

I don’t recommend freezing since both steak and potatoes lose texture after thawing.

Conclusion

This steak and potatoes appetizer is one of my favorite ways to serve a classic pairing in a stylish, bite-sized format. I love the creamy potatoes, the perfectly cooked filet, and the rich béarnaise sauce that makes each bite feel luxurious. It’s a crowd-pleasing dish that always adds elegance to any gathering.

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