Beef skewers with horseradish crème fraîche
Makes: 25 skewers
Prep time: 5 minsTotal time: 
Recipe photograph by Karen Thomas
Beef skewers with horseradish crème fraîche
Makes: 25 skewers
Prep time: 5 minsTotal time: 
See more recipes
Nutritional information (skewer)
Calories
67Kcal
Fat
5gr
Saturates
2gr
Carbs
0gr
Sugars
0gr
Fibre
0gr
Protein
5gr
Salt
0.01gr
Lyndy Redding
Lyndy Redding, set up her catering company, Absolute Taste, in the 1990s and has been serving the glam set ever since. She has cooked for everyone from the Beckhams to Elton John, Nelson Mandela to the Queen.
See more of Lyndy Redding’s recipes
Lyndy Redding
Lyndy Redding, set up her catering company, Absolute Taste, in the 1990s and has been serving the glam set ever since. She has cooked for everyone from the Beckhams to Elton John, Nelson Mandela to the Queen.
See more of Lyndy Redding’s recipes
Ingredients
- 500g beef fillet
- 50ml olive oil
- 3 garlic cloves, crushed
- 2 sprigs of rosemary
- 2 sprigs of thyme
- ½ tsp of mixed peppercorns, ground
- 25 tomberries
For the dip
- 150ml crème fraîche
- 1 tbsp horseradish sauce
Step by step
Get ahead
Marinate the beef the day before and make the dip several hours ahead; keep both chilled.
- Slice the beef fillet into short thin strips.
- In a bowl, mix the olive oil, the crushed garlic and herbs. Add the beef, toss together, cover and leave to marinade for several hours, ideally overnight.
- Soak 25 wooden skewers in cold water for at least 30 minutes to prevent them from burning. For the dip, mix the crème fraîche with the horseradish sauce.
- Preheat the grill on a high setting or preheat a griddle pan on the hob. Remove the beef from the marinade, brushing off the excess. Thread the pieces on to the soaked skewers and season them with mixed peppercorns and a little salt. Grill or griddle them for 3-4 minutes, turning halfway. Add a tomberry to the end of each skewer. Serve warm or cold with the horseradish crème fraîche dip.
