Juicy Beef Skewers with Horseradish Dip

1. 1

   Cut the beef into 1-inch cubes, and put into a freezer bag with the olive oil, 1 tablespoon grated fresh horseradish or horseradish sauce, rosemary, vinegar, Worcestershire sauce, and port.

2. 2

   Set aside for at least 20 minutes, but preferably overnight, in the fridge.

3. 3

   Let the meat come to room temperature, and soak about 10 bamboo skewers in water at the same time.

4. 4

   Make the dip by beating together the creme fraiche or sour cream and the remaining 2 tablespoons of freshly grated horseradish or hot horseradish sauce with the mustard and salt.

5. 5

   Stir in the chives, leaving some chives to sprinkle over the top.

6. 6

   Heat a grill or griddle, then thread three or four pieces of meat onto each skewer and slap on the heat, turning after 2 minutes.

7. 7

   Cook for another 2 minutes on the other side and then remove to a plate, strewn with some sprigs of rosemary if desired.

8. 8

   Do not serve while grill-hot.

* Per serving · 4 servings · Values may vary.