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Beef Fillet Cubes Skewered with Lemongrass

Beef Fillet Cubes Skewered with Lemongrass

by Stefan Kolsch

Prick into the centre of the fillet cubes with the tip of a thin knife then thread

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SERVINGS

PREPARATION TIME

1 HOUR

COOKING TIME

20 MINS

Ingredients

2 Fillet Double-Steaks (cut into 8 equal sized cubes)
4 long stalks Lemongrass or Bamboo Skewers
2 tbsp Sesame Oil
2 tbsp Soy Sauce
1 tbsp Olive Oil
100 ml Red Wine
1 tsp Corn Flour
300 ml Beef Stock (cold)
10 g fresh Tarragon (chopped)

Beef Fillet Cubes Skewered with Lemongrass

Instructions

Prick into the centre of the fillet cubes with the tip of a thin knife then thread the cubes equally onto the lemongrass or skewers. Place into a dish and brush with sesame oil and soy sauce. Leave to marinade for up to one hour in the fridge.

Allow the meat to come to room temperature. Heat up a large frying pan. Add oil and cook the fillet skewers on one side for 2-3 minutes turn and cook for a further 2-3 minutes without touching. Remove the skewers from the pan and leave to rest covered with foil in a warm place. Deglaze the used pan with red wine and over a high heat reduce by half. Dissolve the corn flour in the stock and add to the pan. Bring to the boil and reduce until the sauce reaches a smooth consistency. Add tarragon and arrange the fillet skewers on preheated plates.

Serve with boiled basmati rice and braised baby corn.

Purchase your ingredients...

1x pack Diced Fillet Steak

Offcuts from our top quality Fillet Steak, diced

2 SERVINGS

£19.00

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Beef Fillet Cubes Skewered with Lemongrass

by Stefan Kolsch

Ingredients

Instructions

Purchase your ingredients...

1x pack Diced Fillet Steak

Rate this recipe

Your comment or suggestion

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