Best Beef Brochettes With Mustard Garlic Cream Recipes

BOEUF EN BROCHETTE

Steps:

• Combine marinade ingredients in a large glass bowl.
• Add the meat and mix so that all the pieces are coated. Marinate for 1 hour.
• Melt butter in a skillet and add onion.
• Cook, stirring occasionally for about 7 minutes or until soft but not brown.
• Scrape the marinade off the meat and add to the onion.
• Add the wine, tomatoes and sugar and cook over medium heat for 10-15 minutes until slightly thickened.
• Purée the sauce in a blender until smooth. If it is too thin, reduce it over medium heat until it is the consistency of mayonnaise.
• Let the sauce cool slightly and stir in the Dijon, lemon juice, parsley, salt and pepper.
• Thread the beef cubes equally onto 6 12-inch skewers.
• Cook over very hot heat, about 8 minutes for rare.
• Allow one skewer per person and serve the sauce separately on the side.

BEEF BROCHETTES WITH MUSTARD GARLIC CREAM

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.

MARINATED BEEF TENDERLOIN SKEWERS WITH MUSTARD HORSERADISH CREAM

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.

GARLIC-MUSTARD GRILLED BEEF SKEWERS

Steps:

• Heat grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat. Brush the meat liberally on both sides with the Garlic-Mustard Glaze. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze while grilling. Remove from grill and serve.
• Whisk together all ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes before using.

BEEF BROCHETTES WITH RED-WINE MARINADE

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.