Juicy Air Fryer Cajun Butter Steak Bites with Mushrooms. These beef tenderloin steak bites are tender and full of tasty Cajun flavor. You’ll be adding this exceptional air fryer or stovetop recipe to your weekly dinner meal plan. Made in the air fryer in just 8 minutes, and cooked in seasoning with mushrooms and tossed in butter, you’ll have dinner on the table in no time.
Tender pieces of filet mignon fried in the air fryer with Cajun seasoning and butter. You’ll fall in love with this super quick and simply delicious Air Fryer Cajun Butter Steak Bites with Mushrooms recipe.
The air fryer is taking over my kitchen and my fiancé is a huge fan of it, too. It has so many uses in our day to day life. From making egg toast in the morning to chicken in the afternoon and steak and potatoes for dinner. I can have dinner on the table with very little clean up, plus the air fryer is great at cooking food with a little crisp and I harder ever have to watch what I’m making.
Steak bites are my latest obsession. I’m used to making them on the stovetop (and you still can if you don’t have an air fryer) but it’s nice to not have to worry about the temperature of the grease and flipping the meat over to brown on the other side. These steak bites are quick to cook. In fact, they bake up in just minutes.
How to Make Cajun Steak Bites
- Cut beef into pieces.
- Slice bella mushrooms.
- Marinate beef tenderloin in refrigerator.
- Preheat air fryer.
- Place in air fryer basket.
- Cook at 400°F for 8-10 minutes.
- Toss in butter.
- Serve with pasta, rice, vegetables, or a salad.
Air Fryer Cajun Butter Steak Bites Ingredients
Beef: Tenderloin is usually sold as beef tenderloin or filet mignon. Generally, it’s easy to find packages of it that are just under one pound or about one pound. When I make this recipe, I ask the butcher if he has a larger cut behind the counter closer to 2 pounds. It is sometimes sold whole like this. This will feed 3-4 people along with a small side dish like vegetables. Filet mignon is the most tender and lean cut of beef. This makes it incredible to cook. It’s often milder in flavor and pairs greatly with seasoning and sauces.
Typically, this cut of beef is the most expensive. If you’re looking to budget and save money, try sirloin beef. When shopping for beef, pick a cut that is pink and doesn’t have any brown spots on it from oxidation. In addition, you’ll want to use the beef before it starts to turn brown.
Mushrooms: I like to use baby bella mushrooms. They are also called cremini mushrooms, brown mushrooms, or baby portobello mushrooms. Other mushrooms that can be substituted include white mushrooms, shiitake mushrooms, or portobello mushrooms. Cremini mushrooms (baby bella) have a more robust flavor than white mushrooms. Avoid mushrooms that look slimy, soft, and spotty when buying them at the supermarket. Choose smooth, firm, and dry. I like to buy mine whole and slice them. Also, take care when washing the mushrooms. They simply need a good rinse.
Seasoning: Includes herbs and spices like chili powder for that spicy heat, garlic powder, onion powder, salt, pepper, and more. I start with a creole seasoning and adjust it with common pantry spices to achieve that perfect cajun blend.
Oil: Vegetable or olive oil are both great choices. It’s use is mainly for the air fryer but I also use for a quick marinate.
Cajun VS. Creole Seasoning
Cajun and Creole recipes have been popping up across magazines, cooking shows on television, and on social media like Pinterest and Facebook. It’s a trend I see continuing for years to come. Louisiana is a hotspot to dine in for great food that you can’t get anywhere else. It’s no secret that it’s rated in the top 5 foodie locations in the United States. The market is flooded with Creole and Cajun seasoning blends across the country, not just in Louisiana.
Creole and Cajun seasoning are different but I like to start this recipe with classic Creole seasoning and add the remaining ingredients to achieve that same great Cajun flavor. Rest assured that even though I’m using a Creole seasoning is extra spices I add to the mix do make it Cajun.
Cajun seasoning uses dried spices and herbs like paprika, garlic powder, black pepper, white pepper, onion powder, cayenne or chili, thyme, and salt. Creole seasoning uses just some of those ingredients. They taste very much alike, however, the cuisine of each is different in a complexity of different styles of cooking and flavor. A lot of the dishes served at restaurants in New Orleans are in fact Creole and not Cajun.
- crack carrots
- brussels sprouts in the oven
- steamed white rice
- pasta noodles
- ranch roasted broccoli
- quick oven-roasted asparagus
- crunchy green salad
- power bowls
- roasted cauliflower
- air fryer baked potatoes
Readers Questions and Tips
I highly recommend Tony Chachere Creole Seasoning. I use it in all my New Orleans and southern recipes. It also tastes great on beef, shrimp, and chicken.
I like to use beef tenderloin when I’m in in hurry because it’s a tender cut of beef. It doesn’t need much time to marinate verses using a tougher cut like sirloin tip steak, flank steak, skirt steak, ribeye, or New York steak cuts. Typically, I only needs to marinate for 1 hour. However, other cuts of steak can be used to make this recipe. I have a recipe for steak bites that uses sirloin and it’s pretty delicious, too.
Yes and no. Filet mignon is so juicy and tender that all the work has been done. Simply marinating it will allow some of the flavors to soak into the top layer of the meat and season it. It won’t penetrate it deeply like when using soy sauce or a ton of salt in a tougher cut of beef.
To preheat the air fryer, simply turn it on like you are cooking the main meal. Stop it after 5 minutes and add the tenderloin pieces to the basket. Allowing the air fryer to preheat will ensure the meat evenly cooks plus it also sears it.
Onions, broccoli, cauliflower, and red or green bell peppers.
I have the Cosori Air Fryer Max XL, 5.8 quart in black.
Air Fryer Cajun Butter Steak Bites with Mushrooms
- Air fryer
- 1 lb beef tenderloin
- 2½ tbsp oil
- ½ tbsp Tony Chachere Creole Seasoning
- ¾ tsp paprika
- ¾ tsp onion powder
- ¼ tsp ground black pepper
- 2 cups baby bella mushrooms (sliced)
- 1 tbsp oil
- 2½ tbsp butter
- Whisk together creole seasoning, paprika, onion powder, and black pepper; set aside.
- Cut beef tenderloin into 1½-inch by 1-inch pieces.
- Place steak bites, sliced mushrooms, 2½ tbsp oil, and seasoning mix into bowl.
- Mix until meat and mushrooms are well coated.
- Cover bowl and marinate 30 minutes to 1½ hours.
- Preheat air fryer to 400°F for 5 minutes.
- Cook in the air fryer (in 2 batches) at 400°F for 6-10 minutes. TIP: Beef should be in a single layer with a tiny space between pieces so they don't steam. Place mushrooms in and around steak. Mushrooms may be cooked seperately at 400°F for 6 minutes.
- NOTE: 6 minutes = more rare. 10 minutes = medium-well.
- Toss cooked mushrooms and steak pieces in bowl with butter.Sprinkle with more creole seasoning or salt if desired.