Beef Fillet Kebabs

by Eddie McDonald

Summer kebabs

Ingredients

450g Diced Beef Fillet
1 courgette, sliced into 1cm rounds
1 large red onion, cut into large chunks
18 cherry tomatoes
6 bamboo skewers, soaked in water for 1 hour

Beef Fillet Kebabs

Instructions

Allow the meat to come to room temperature

Add the mushrooms and cook for a further 5 minutes. Remove from the pan.

Thread the diced fillet onto the skewers.

Add brandy and bubble to deglaze the pan, return the onions and mushrooms to the pan, add beef stock and simmer for 2 minutes.

Once ready to cook, place your grill pan over medium-high heat, drizzle in a touch of oil.

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.

Serve hot with Chimichurri sauce on the side, to drizzle over the grilled kebabs.

Chef's TipAdd a selection of vegetables to each kebab skewer. 1 Courgette, sliced into 1cm rounds, 1 large red Onion, cut into large chunks, 18 Cherry Tomatoes.

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