Beef Fillet Cubes Skewered with Lemongrass
| 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) |
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.
