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Beef and Vegetable Kebabs with Creamy Horseradish Sauce https://www.metro.ca/userfiles/image/recipes/brochettes-bœuf-legumes-sauce-creme-raifort-5465.jpg PT15M PT20M PT2H35M
Preheat barbecue to high. Kebabs 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
4
1 1/4 lb (570 g) beef tenderloin, cubed 2 Tbsp. (30 mL) extra virgin olive oil 2 garlic cloves, minced 1 Tbsp. (15 mL) chopped fresh basil 1 Tbsp. (15 mL) chopped fresh tarragon 1 Tbsp. (15 mL) chopped fresh coriander sea salt and freshly ground pepper to taste 1 red pepper, in chunks 1 yellow pepper, in chunks 1 red onion, in chunks
Beef and Vegetable Kebabs with Creamy Horseradish Sauce

Beef and Vegetable Kebabs with Creamy Horseradish Sauce

Rate this recipe
3 Votes
  • Gluten-free
4
servings
0:15
Preparation
0:20
COOKING
2:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 1/4 lb
    (570 g)
    beef tenderloin, cubed
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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    1 L SELECTED VARIETIES

  • 2
    garlic cloves, minced
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    115 g PRODUCT OF ONTARIO

  • 1 Tbsp.
    (15 mL)
    chopped fresh basil
  • 1 Tbsp.
    (15 mL)
    chopped fresh tarragon
  • 1 Tbsp.
    (15 mL)
    chopped fresh coriander

  • sea salt and freshly ground pepper to taste
  • 1
    red pepper, in chunks
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    PRODUCT OF ONTARIO

  • 1
    yellow pepper, in chunks
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    PRODUCT OF ONTARIO

  • 1
    red onion, in chunks
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    3 lb PRODUCT OF PERU, No. 1 GRADE

  • 1 Tbsp.
    (15 mL)
    butter
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    SELECTED SIZES SELECTED VARIETIES

    SAVE UP TO $1.98 ON 2
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    SELECTED VARIETIES OR 1.99 EA.

  • 1
    shallot, finely chopped
  • 1 Tbsp.
    (15 mL)
    Modena balsamic vinegar
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    250 ml SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    maple syrup
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    500 - 540 ml SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    beef broth
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    480 - 540 ml SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    prepared horseradish
  • 1/2 cup
    (125 mL)
    15% cooking cream

  • Salt and freshly ground pepper to taste
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    PRODUCT OF ONTARIO

Imprimer ma sélection

Preparation

Preheat barbecue to high.

Kebabs

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

Source : Féd. producteurs de lait du Québec

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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