Rosemary Skewered Beef Recipe
Aren’t simple appetizers the best? I think so, especially when they have fantastic flavor and an elegant touch. That’s exactly how I would describe my Rosemary Skewered Beef recipe.
When making tidbits to accompany a glass of wine or two, it’s nice to have something a bit heavier to serve like beef. Beef is so satisfying, all you really need is a few bites.
For this recipe I used beef filets cut into chunks because I wanted the bites to be tender with no waste. The only downside to using this cut of meat is it can lack flavor. Beef fillets have less fat and fat equals’ flavor.
To compensate, I brushed the chunks of meat with Dijon mustard and then rolled them in a combination of chopped rosemary and black pepper, plenty of salt and they were ready to be skewered.
To make skewering the meat easy; push a wooden skewer through the beef first, next, remove the bottom leaves of rosemary from each sprig. Push the bare end of the sprigs through the meat and the appetizers are ready for the hot grill.
To keep rosemary branches a bit fresher as the meat cooks, soak them in water before skewering the meat.
Rosemary Skewered Beef Recipe
1-2 6-ounce beef fillets cut into 1–2-inch cubes
6-12 long rosemary stems
2 tablespoons Dijon mustard
Salt to taste
1 teaspoon coarsely ground peppercorns
1 tablespoon grapeseed or canola oil
2 tablespoons aged balsamic vinegar
Prepare the rosemary stems by pulling some of the leaves off of the cut end to make room to thread 1-2 pieces of beef onto each one. Chop the discarded rosemary leaves finely. Brush the meat cubes generously with the mustard. Add chopped rosemary to the pepper in a shallow dish. Season the meat with salt then roll the cubes in the pepper, rosemary mixture. Thread the meat cubes onto the rosemary skewers. Brush grill pan with oil and turn to medium high heat. Place the skewers on the hot grill and cook turning until the meat is desired doneness. It will cook very quickly. Remove skewers from heat and allow to rest 5-7 minutes. Drizzle with balsamic vinegar and serve.
Tip: If you don’t have a nice aged balsamic vinegar, make a simple reduction instead.
Balsamic Reduction
1 cup good quality balsamic vinegar
Place vinegar in a sauce pan and simmer over medium heat until sauce is reduced to a glaze and about ¼ cup remains. Let cool completely before storing in the refrigerator.
JOIN ME FOR AN UPCOMING VIRTUAL COOKING EVENT
A Taste of Piedmont Italy
Thursday March 25th, 6:30-8:30 CST
Join me and Wine expert, Cedar Stoltenow, for a trip to Piedmont Italy, known for it’s sophisticated food and elegant wines, this class will delight your senses.
Discover the renowned cuisine of this region as we prepare a 4-course feast and learn about the wines that pair perfectly with these beautiful dishes.
Be inspired by the flavors of Piedmont!
ON THE MENU
Focaccia col Formaggio, a delicious cheese filled bread
Anti-Pasta Salad with shaved fennel
Whitefish Piccata with Risotto alla Milanese featuring Saffron, Pecorino and Cremini Mushrooms
Gorgeous Roasted Tomatoes
Baci di Dama, delicious bites featuring hazelnuts and chocolate
Bonus Recipe: Make your own Limoncello
Receive your Piedmont Wine Road Map upon registration
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Space is limited! Class fee $62.50
Class fee includes: 1 devise and household, recipes, shopping list and prep instructions. Make all the dishes, or just a few
Wine Road Map provided. Wines recommendations will be purchased by individuals, labels ranging from 15-30 dollars
See you soon!!
