Beef Brochettes With Mustard Garlic Cream Recipes

Steps:

• Heat a griddle or large, heavy-based frying pan over a high heat.
• Thread 5 cubes of beef each onto a skewer. Brush the beef with a little olive oil and season with freshly ground pepper only.
• Squeeze the roasted garlic into a food processor with the grain mustard and the cream, blend for 15 seconds and reserve.
• Cook the beef skewers on the preheated griddle. Cook for 1 and a half minutes on each side for rare, longer if you prefer your beef well done.
• Heat the remaining olive oil and the butter in a wok. Toss in the green beans and the pepper strips. Fry, stirring often, for 2 minutes, while the beef is griddling. Add a squeeze of lemon juice and season the beans with salt and freshly ground pepper.
• Let the beef rest while placing the bean and pepper mixture on a plate. Top with the beef skewers and drizzle over the reserved mustard garlic cream.

Steps:

• Preheat a charcoal grill or an oven broiler until very hot. If wooden skewers are to be used, soak them in water until ready. Cut the beef into 1-inch cubes. There should be 24 cubes.
• Peel and cut the onions into 24 1-inch cubes.
• Cut away and discard the pepper cores and remove the seeds. Cut the peppers into 24 1-inch cubes. Cut away and discard the tomato cores.
• In a nonreactive bowl, combine the lime juice, coriander, garlic, hot pepper, cumin, wine, oil, mustard, salt and pepper. Mix well, and marinate the meat, onions, peppers and tomatoes for 15 minutes.
• Drain the meat and vegetables, reserving the marinade for basting. Place equal portions of meat, onions, tomatoes and peppers on each skewer.
• If the brochettes are to be cooked under the broiler, arrange them on a rack 4 inches from the source of heat, leaving the door slightly ajar. Cook about 4 minutes for rare, basting and turning often. If the brochettes are grilled, cook 4 minutes for rare, basting and turning often.
• Meanwhile, in a saucepan, reduce the marinade by half. Serve brochettes sprinkled with chopped coriander and the hot marinade.

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:

• Sprinkle steaks with salt. Spread 2 tablespoons mustard on each side of each steak. Press 1 teaspoon pepper on each side of each steak. Heat oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; tent with foil. Add shallots and garlic to skillet; sauté 15 seconds. Stir in broth, cream, then brandy and 1 tablespoon mustard. Boil until thickened, 2 minutes. Spoon over steaks.

Steps:

• Toss steak with 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl.
• Mince and mash garlic to a paste with a pinch of salt, then stir together with remaining ingredients and toss well with beef. Marinate, chilled, at least 1 hour.
• Thread steak onto skewers, leaving a small space between each piece and transferring to a tray (discard marinade).
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
• Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, 5 to 6 minutes total for medium-rare.
• What to drink:
• Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07