Boeuf En Brochette Recipe

Name: Boeuf En Brochette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs beef tenderloin, cut into 1-1/2 inch cubes; For the marinade; 4 medium shallots, very finely minced; 3 garlic cloves, minced; 7 inches celery ribs, minced; 2 tablespoons chopped parsley; 1 tablespoon chopped fresh rosemary; 1 tablespoon fresh thyme leave; 1/2 lemon, juice of; 1 teaspoon fresh ground pepper; 1 teaspoon salt; 1 tablespoon oil; For the Sauce; 2 tablespoons unsalted butter; 1 onion, minced; 1 cup red wine; 2 tomatoes, peeled, seeded and chopped; 1/2 teaspoon sugar; 2 tablespoons Dijon mustard; 1 tablespoon lemon juice; 1 tablespoon chopped parsley; salt & freshly ground black pepper

Servings: persons

3 lbs beef tenderloin, cut into 1-1/2 inch cubes
For the marinade
4 medium shallots, very finely minced
3 garlic cloves, minced
7 inches celery ribs, minced
2 tablespoons chopped parsley
1 tablespoon chopped fresh rosemary
1 tablespoon fresh thyme leave
1/2 lemon, juice of
1 teaspoon fresh ground pepper
1 teaspoon salt
1 tablespoon oil
For the Sauce
2 tablespoons unsalted butter
1 onion, minced
1 cup red wine
2 tomatoes, peeled, seeded and chopped
1/2 teaspoon sugar
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon chopped parsley
salt & freshly ground black pepper

1
Combine marinade ingredients in a large glass bowl.
2
Add the meat and mix so that all the pieces are coated. Marinate for 1 hour.
3
Melt butter in a skillet and add onion.
4
Cook, stirring occasionally for about 7 minutes or until soft but not brown.
5
Scrape the marinade off the meat and add to the onion.
6
Add the wine, tomatoes and sugar and cook over medium heat for 10-15 minutes until slightly thickened.
7
Puree the sauce in a blender until smooth. If it is too thin, reduce it over medium heat until it is the consistency of mayonnaise.
8
Let the sauce cool slightly and stir in the Dijon, lemon juice, parsley, salt and pepper.
9
Thread the beef cubes equally onto 6 12-inch skewers.
10
Cook over very hot heat, about 8 minutes for rare.
11
Allow one skewer per person and serve the sauce separately on the side.

1118

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 3 lbs beef tenderloin, cut into 1-1/2 inch cubes, For the marinade, 4 medium shallots, very finely minced, 3 garlic cloves, minced, and more.

Yes, Boeuf En Brochette falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Boeuf En Brochette

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