Best Rosemary Beef Skewers With Horseradish Dipping Sauce Recipes

Beef Kabobs With Horseradish Dip image

Provided by JenPo

Categories Roast Beef

Time 40m

Yield 10 skewers

Number Of Ingredients 10

500 g beef rump, cut in 2 . 5cm cubes
1 1/2 tablespoons good quality red wine vinegar or 1 1/2 tablespoons balsamic vinegar
2 tablespoons horseradish sauce
1 tablespoon finely chopped fresh rosemary
60 ml olive oil
2 tablespoons Worcestershire sauce
2 tablespoons port wine
200 ml creme fraiche
4 tablespoons horseradish sauce
1 tablespoon Dijon mustard

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.

Nutrition Facts : Calories 216.7, Fat 17.5, SaturatedFat 7.3, Cholesterol 58.5, Sodium 111.5, Carbohydrate 2.8, Fiber 0.4, Sugar 1.4, Protein 11.3

Rosemary Pan Seared Beef Tenderloin Skewers image

Provided by Food Network

Categories main-dish

Time 46m

Yield 2 servings

Number Of Ingredients 6

1/2 pound beef tenderloin, cleaned
2 bamboo skewers
Sea salt
Fresh ground black pepper
4 rosemary sprigs
2 tablespoon cold pressed extra-virgin olive oil, plus 2 tablespoons

Steps:

Cut the beef into 1-inch cubes, then skewer them with bamboo sticks and season the beef with salt and freshly ground black pepper to taste. Pour 2 tablespoons of the olive oil on the beef skewers, lay the rosemary on top of the beef and cover the plate with plastic wrap and refrigerate for 30 minutes. Heat a medium sized frying pan over high heat with 2 tablespoons of olive oil, then place the beef skewers in the pan. After 1 to 2 minutes, flip the beef skewers, at this point lay rosemary in the pan as well. Cook to desired tenderness. Serve with rosemary over the skewers.

Marinated Beef Tenderloin Skewers with Mustard Horseradish Cream image

Provided by Nancy Fuller

Categories appetizer

Time 55m

Yield 30 servings

Number Of Ingredients 16

2 pounds filet mignon steaks, about 1 1/2-inches thick
Thirty 3-inch rosemary stems, leaves removed from bottom ends
1/4 cup olive oil
1 tablespoon packed light brown sugar
1 tablespoon Worcestershire sauce 1 tablespoon packed light brown sugar
2 teaspoons mustard powder
2 teaspoons ground cumin
1 teaspoon coarse salt
1/2 teaspoon ground black pepper
5 cloves garlic, smashed and chopped 1/4 cup olive oil
2 small limes, juiced
1 cup sour cream
1/3 cup prepared horseradish
2 tablespoons spicy mustard
1/4 teaspoon salt
Pinch ground black pepper

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.

Beef Skewers with Horseradish Sauce Recipe - (5/5) image

Provided by á-6055

Number Of Ingredients 14

For the beef:
1 pound beef sirloin, cut into 1 -inch cubes
1/4 cup olive oil
2 Tbsp. fresh rosemary, chopped, plus sprigs for skewers
2 Tbsp. Worcestershire sauce
2 Tbsp. port
1 Tbsp. freshly grated or drained bottled horseradish
1 1/2 Tbsp. red wine or balsamic vinegar
For the horseradish dip:
1 cup creme fraiche or sour cream
2 Tbsp. freshly grated or drained bottled horseradish
1/2 tsp. Dijon mustard
1/2 tsp. salt
2 Tbsp. chopped chives, plus more for garnish

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.