Steak Bites
Completely thaw and unwrap tenderloin pieces. Cut any larger ones in half. You don't want to cut them too small to avoid overcooking.
Place steak pieces in a plastic freezer bag. Add salt and any kind of steak seasoning mix or rub you have in your pantry. BBQ spice, Montreal steak seasoning or SRF Signature Steak Seasoning are good choices.
Heat a large sauté pan on high until hot. Add 1 tablespoon high temp burning oil such as grapeseed or canola oil. When the oil is hot, add the seasoned tenderloin pieces. Cook undisturbed for 1 to 2 minutes to get a good sear, then shake the pan up and let sear again on the other sides.
Turn the burner down to medium to finish cooking. Cook in total for about 6 minutes, occasionally shaking the pan to cook all pieces evenly.
Meanwhile in a small bowl mix together the balsamic and honey. Once steaks are about 90% finished, pour in the balsamic mixture and stir with a wooden spoon to loosen any crusty bits from the pan. Turn burner to low and add the butter. Once it melts, stir the steak bites in the pan to coat evenly with the sauce.
Serve on a party platter with the blue cheese dip. Garnish steak and dip with chopped green onion.
*OPTIONS:
You can use this same method but change up the glaze and dipping sauce. Basically use any kind of rub or use Asian, Middle Eastern or Mexican ingredients to give it a global flair. Create a glaze that sticks to the meat by deglazing the pan to create a sauce that is slightly thick. I like to use a bit of vinegar, soy sauce, wine or beer and then about half as much of something sugary like brown sugar or honey to help it thicken. Make a corresponding mayo-based dip that accompanies the flavors you set forth with the steak bit coating.
Bleu Cheese Dip
Mix all ingredients, except onion, in a medium size bowl. Transfer to a dipping serve bowl and garnish with green onion.
