Beef skewers with horseradish crème fraîche
Makes 25 skewers | prep 5 mins | total time
Beef skewers with horseradish crème fraîche
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Makes 25 skewers | prep 5 mins | total time
Rate
Nutritional information (skewer)
Calories
67Kcal
Fat
5gr
Saturates
2gr
Carbs
0gr
Sugars
0gr
Fibre
0gr
Protein
5gr
Salt
0.01gr
Ingredients
- 500g beef fillet
- 50ml olive oil
- 3 garlic cloves, crushed
- 2 sprigs of rosemary
- 2 sprigs of thyme
- ½ tsp of mixed peppercorns, ground
- 25 tomberries
For the dip
- 150ml crème fraîche
- 1 tbsp horseradish sauce
Step by step
Get ahead
Marinate the beef the day before and make the dip several hours ahead; keep both chilled.
- Slice the beef fillet into short thin strips.
- In a bowl, mix the olive oil, the crushed garlic and herbs. Add the beef, toss together, cover and leave to marinade for several hours, ideally overnight.
- Soak 25 wooden skewers in cold water for at least 30 minutes to prevent them from burning. For the dip, mix the crème fraîche with the horseradish sauce.
- Preheat the grill on a high setting or preheat a griddle pan on the hob. Remove the beef from the marinade, brushing off the excess. Thread the pieces on to the soaked skewers and season them with mixed peppercorns and a little salt. Grill or griddle them for 3-4 minutes, turning halfway. Add a tomberry to the end of each skewer. Serve warm or cold with the horseradish crème fraîche dip.
