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
SERVINGS    
 
4
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.

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