Boeuf En Brochette

Total Time: 1 hr 47 mins Preparation Time: 20 mins Cook Time: 1 hr 27 mins

Ingredients

• Servings: 6
• 3 lbs beef tenderloin, cut into 1-1/2 inch cubes
• 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
• 2 tablespoons unsalted butter
• 1 onion, minced
• 1 cup red
• 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

Recipe

• 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 , tomatoes and sugar and cook over medium heat for 10-15 minutes until slightly thickened.
• 7 purée 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 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.