Preheat barbecue to high.
In a bowl, place beef cubes and add oil, garlic, herbs, salt and pepper, stirring to coat evenly. Marinate in refrigerator for 2 hours.
Thread beef cubes on skewers, alternating with peppers and onion.
Grill over high heat for about 5 minutes per side.
Serve with Creamy Horseradish Sauce.
Creamy Horseradish Sauce
In a saucepan, melt butter over medium heat and cook shallot until golden.
Add balsamic vinegar and continue cooking for 2 to 3 minutes.
Add maple syrup and continue cooking for 2 minutes.
Add beef broth and cook to reduce by half, about 5 minutes.
Stir in horseradish and cream. Salt and pepper to taste.
Continue cooking for about 2 minutes more.
Serve with tabouleh
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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