Beef Kebabs With Mustard Horseradish Sauce Recipes

Steps:

• For the tenderloin skewers: Cube the meat into 2-inch pieces and skewer with rosemary sprigs. Place in a shallow dish and set aside.
• In a small bowl, whisk to combine the olive oil, light brown sugar, Worcestershire sauce, mustard powder, cumin, salt, pepper, garlic and lime juice. Pour the marinade over the meat, making sure to coat all the pieces. Cover and let marinate for 30 minutes.
• For the mustard horseradish cream: Meanwhile, in a small bowl, stir to combine the sour cream, horseradish, mustard, salt and pepper.
• Heat a grill for cooking over medium-high heat. Grill the skewers until cooked through, about 1 to 2 minutes per side. Serve with the mustard horseradish cream.

Steps:

• Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
• Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it's important.
• Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
• Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.
• Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side.

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thick, 1/2-inch thick per slice. Transfer to a serving platter. Garnish with parsley. Serve warm, at room temperature, or cold with Mustard Horseradish Sauce on the side.
• Whisk together the mayonnaise, sour cream, mustards, horseradish, and salt in a bowl. Refrigerate until ready to serve.

Steps:

• In a small bowl, combine the marinade ingredients and mix well. Cut the onions and peppers into 1-inch pieces. Divide the marinade between two bowls or two resealable plastic bags and add the meat to one and the vegetables to the other. Marinate in the refrigerator for 2 to 6 hours.
• Remove the vegetables and meat from the marinade and discard any leftover liquid. Thread alternating pieces of onion, pepper, and meat onto the skewers.
• Build a charcoal and/or wood fire for direct grilling. When the coals are hot (approximately 450 to 500°F), grill the kebabs directly over the coals for 8 to 10 minutes, turning once. When the meat starts to brown and firm, and the vegetables begin to char on the edges, remove the skewers from the grill. Serve with Mustard Horseradish Sauce.
• Cooking Method: Direct heat
• Suggested Supplies
• 10-inch bamboo skewers, soaked in water
• Suggested Wood
• Hickory, Oak, Mesquite

Steps:

• Preheat oven to 450 degrees.
• To prepare roast beef, combine first four ingredients; rub over roast. Place roast on a broiler coated with cooking spray. Insert a meat thermometer into the thickest portion of the roast. Bake at 450 for 20 minutes.
• Reduce over temperature to 300 degrees (do not remove roast from oven); bake an additional 40 minutes of until thermometer reads 140 degrees (medium rare). Place roast on a cutting board; cover loosely with foil. Let stand 15 minutes. (Temperature of roast will increase 5 degrees on standing.) Cut roast against grain into thin slices.
• To prepare sauce, combine horseradish, mustard, and vinegar. Serve with roast beef.

Steps:

• Prepare the beef: Place in a heavy, zippered food storage bag. Add oil, chopped rosemary, Worcestershire sauce, port, horseradish, and vinegar. Seal bag & shake well to combine. Push out all air, seal and marinate in refrigerator for at least 20 minutes and up to 4 hours. If you would rather use bamboo skewers instead of the rosemary, soak ten 6" skewers in water for at least 30 minutes. Remove beef from from refrigerator 20 minutes before cooking. Prepare the dip: In a medium bowl, whisk together creme fraiche, horseradish, mustard, salt & 2 Tbsp. chives until combined. Right before serving, garnish with additional chopped chives. Heat a grill or grill pan over high heat. Thread three pieces of beef onto each skewer & space them 1 inch apart. Grill skewers 2 minutes per side, or until medium rare. Arrange on serving plate & garnish with additional rosemary sprigs. Serve warm with horseradish dip.

Steps:

• Combine in freezer bag: beef, red wine vinegar, 2 tablespoons horseradish sauce, rosemary, olive oil, worcestershire, and port. Marinate in refrigerator overnight.
• Soak about 10 bamboo skewers in warm water for 30 minutes. Meanwhile, bring the meat to room temperature and heat a grill or griddle.
• Thread a few pieces of meat on each skewer and cook 3 minutes per side (or until they reach desired doneness).
• Whisk together Crème fraiche, 4 tablespoons horseradish sauce, and dijon mustard. Serve alongside beef skewers.

Steps:

• Place steak pieces and 1/4 cup Italian dressing in large resealable plastic food bag; tightly seal bag. Turn bag several times to coat meat well. Place into 13x9-inch pan. Refrigerate at least 30 minutes.
• Combine all sauce ingredients in small bowl; set aside.
• Remove meat from marinade; discard marinade. Alternately thread meat, mushrooms, tomatoes, green pepper and onion onto skewers. Grill, turning occasionally, until meat is desired doneness (10 to 15 minutes).
• Serve kabobs with sauce.