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Beef skewers with horseradish dip

Name: Beef skewers with horseradish dip
Yield: Makes about 10 skewers
Cuisine: British recipes
Ingredients: 500g beef rump steak; 1½ tbsp good-quality red wine vinegar or balsamic vinegar; 3 tbsp freshly grated horseradish or hot horseradish sauce or cream; 2 tbsp fresh rosemary leaves or; 1 tsp dried rosemary, plus bunch of fresh rosemary, to garnish; 4 tbsp olive oil; 2 tbsp Worcestershire sauce; 2 tbsp port; 200g crème fraîche; ½ tsp Dijon mustard; ¼ tsp Maldon sea salt or; generous pinch table salt; 4 tbsp fresh chives, chopped

Published: 30 Nov 07
Updated: 18 Mar 24

This beef skewer recipe is great to serve as a canapé at a cocktail party, or as a starter for a sit-down meal.

Easy
December 2007

Test kitchen approved

Makes about 10 skewers
30 minutes, plus marinating

This beef skewer recipe is great to serve as a canapé at a cocktail party, or as a starter for a sit-down meal.

Nutrition: per serving

Calories: 196kcals
Fat: 15g (7g saturated)
Protein: 11.8g
Carbohydrates: 2.6g (1.9g sugar)
Salt: 4g

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Ingredients

500g beef rump steak
1½ tbsp good-quality red wine vinegar or balsamic vinegar
3 tbsp freshly grated horseradish or hot horseradish sauce or cream
2 tbsp fresh rosemary leaves or
1 tsp dried rosemary, plus bunch of fresh rosemary, to garnish
4 tbsp olive oil
2 tbsp Worcestershire sauce
2 tbsp port
200g crème fraîche
½ tsp Dijon mustard
¼ tsp Maldon sea salt or
generous pinch table salt
4 tbsp fresh chives, chopped

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Method

Cut the beef into 2.5cm cubes and place in a freezer bag with the vinegar and 1 tablespoon of the horseradish. Add the rosemary, olive oil, Worcestershire sauce and port, seal and gently shake. Leave in the fridge for at least 20 minutes, but preferably overnight.
As you let the meat come to room temperature, soak about 10 bamboo skewers in water.
Make the dip by beating together the crème fraîche, the remaining horseradish, mustard, salt and chives, leaving some chives to sprinkle over the top.

Thread 3 or 4 pieces of meat onto each skewer and griddle over a high heat for 2 minutes each side. Allow to rest for about 5 minutes and serve, garnished with fresh rosemary.