Herbed Beef Skewers with Horseradish Cream
The ingredient line-up: rosemary skewers, sirloin, creme fraiche, Dijon mustard, basil, garlic, prepared horseradish, lemon zest, pimentòn, thyme and Worcestershire sauce.
Oui, Chef's marinade calls for a few big dollops of Dijon -- no holding back here.
Preppin' side-by-side.
The marinade ingredients all together -- it looked like some cool, otherworldly puddle.
After we whisked together the marinade, it emulsified much like a thick vinaigrette.
Amanda diligently zests a lemon. But what, exactly, is Merrill doing?
The horseradish cream -- lots of fresh lemon zest!
And lots of horseradish. (We used the full 3 tablespoons.)
Amanda's handy meat pounder did double-duty in this recipe as both garlic and pink peppercorn smasher.
So pretty!
Oui, Chef recommends putting the steak in the freezer before attempting to slice it into 1/8-inch planks. And use a very sharp knife.
Once the steak was sliced, we "painted" on the marinade with a brush.
Amanda makes sure the rosemary skewers will fit in our pan (we didn't have a grill pan, so we used cast iron).
Wrapping a whole basil leaf inside each meat roll is a nice touch.
Notice that Amanda is now solo -- that's because Merrill cut her finger while wrestling with a fresh horseradish root a few minutes earlier.
Wrapping the rosemary leaves in foil keeps them from singing in the pan.
Amanda cheerfully soldiers on alone. (Meanwhile, Merrill is drinking a Bloody Mary as she ices her finger in the background.)
Just a few minutes in the hot pan, and the steak is caramelized and juicy.
If these don't wow your guests, we don't know what will!
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Author Notes: For this week’s challenge, I decided to riff on the old classic Prime Rib Roast with Horseradish Cream. It’s a dish I’ve always loved, but rarely prepare as the time and expense involved suggest it for special occasions. This sized down version of the old chestnut is made with marinated sliced sirloin wrapped around some fresh basil, then slathered with a horseradish-lemon cream sauce after spending a few quick minutes in a grill pan. Serve a few skewers per person as the protein in a full meal, or as little bites at a party, either way, your gang will be begging for more.
- Oui, Chef
Food52 Review: Oui, Chef's clever riff on the traditional Sunday roast had our mouths watering before we even fired up the stove. His marinated sirloin roll-ups are tender and succulent, and the rosemary skewers make for a pretty sensational presentation. The horseradish cream is tangy and lush, with a dual zip from both pink peppercorns and the prepared horseradish. It's up to you and your taste buds, but we used the maximum amount of horseradish. Because that's how we roll. - A&M - A&M
Serves 2
- 1 Sirloin steak about 1 1/2 inches thick and cut into 1/8” thin planks against the grain
- 3 rosemary skewers (or metal skewers) per steak
- 2 tablespoons dijon mustard
- 2 cloves garlic, finely minced
- 1 tablespoon soy sauce
- 1 teaspoon finely minced fresh thyme
- 1/8 teaspoon pimenton
- 1/3 cup EVOO
- 1/2 cup creme fraiche
- 2 tablespoons heavy cream
- Microplaned zest of 1 lemon
- 2-3 tablespoons prepared horseradish (or more to taste)
- Kosher salt and freshly ground black pepper to taste
- 12 large basil leaves
- Make the marinade by whisking together the mustard, garlic, soy, thyme, pimenton and EVOO. Set aside. This will make enough marinade for 2 steaks. Each steak will make 9-10 “rolls”.
- For the horseradish sauce, whisk together the creme fraiche, cream, horseradish, and lemon zest. Season to taste with salt and pepper. Sprinkle with a few pink peppercorns if you have them, and set aside.
- Slice the sirloin against the grain into 1/8” thick planks. It helps to throw the steak into the freezer to firm up for 45 minutes to I hour before you attempt to slice it this thin.
- Brush each slice of steak on both sides with the marinade, place on a platter, cover, and refrigerate for 1 hour.
- Prep your rosemary skewers by peeling off the lower leaves and sharpening the naked end of a few sprigs. Lay each marinated steak strip on a cutting board and top with fresh basil leaves. Roll tightly and skewer onto the rosemary sprigs, leaving some breathing room between each “roll”. Wrap the exposed rosemary leaves in some aluminum foil to keep them from getting totally charred when you cook the skewers.
- Pre-heat a grill pan over high heat, and when very hot, coat with a thin layer of canola oil. Lay each skewer into the pan with the foiled ends hanging out, lower the heat a touch, press the meat down into the pan with some tongs and cook for about 1:30-2:00 minutes per side.
- Remove the skewers to a cutting board, sprinkle lightly with a fleur de sel (Maldon would be lovely), and serve with the horseradish cream.
- Your Best Recipe with Horseradish Contest Winner!
Tags: Cocktail Party, savory
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5 months ago zoemetrouk
I made these last night for my husband's birthday/ New Year's Eve party. We charcoal grilled them and everyone agreed that they were "absolutely spectacular!" Thank you for the recipe and a belated congratulations on your win.
4 months ago Oui, Chef
So glad they worked out for you, I made them myself again for New Year's Eve!
10 months ago thedaley
These were so amazing. I thought I messed up the recipe because my steak wasn't cold enough and I just dumped the beef in the marinade instead of brushing. My rosemary was just from the grocery store so the stalks weren't super long or strong. My stupid plastic/silicone tongs were not conducive to flipping on my grill pan. This is what happens when you cook with a crazy sunburn, I guess.
But, the end product was amazing. I served these skewers to my boyfriend with crispy roasted potatoes and a shaved brussels, balsamic and bleu cheese salad. It was all delicious. Dare I eat the leftovers now? Thank you for sharing this wonderful recipe.
10 months ago Oui, Chef
So glad you liked them....hope your sunburn is feeling better!
over 1 year ago ibbeachnana
I am lucky enough to have a huge rosemary bush and tried the skewers last night and they were fantastic. Thanks for the recipe.
almost 2 years ago gingerroot
I finally made these over the long weekend and they were fabulous! The marinated steak on its own is delicious, and paired with your horseradish cream - a total knockout! My only regret is not making them sooner...you can be sure we will enjoy these for years to come. Thank you for a great recipe, Oui, Chef!
about 2 years ago Bevi
Steve, I just made these and they were just amazing. I had to sub out Greek yogurt for the creme fraiche, but the horseradish came through and was nicely tempered with the zest and pink pepper. These are just wonderful, and I can see many occasions in my culinary future where your award winning recipe will be featured. Thanks so much for a great recipe!
about 2 years ago Oui, Chef
Awesome, Bevi! So glad you tried the dish and liked it, and am happy to hear you had some pink peppercorns on hand, as I think using them really makes a difference. Thanks! - S
about 2 years ago Bevi
I added a photo, but neglected to show the gorgeous sauce.
about 2 years ago hazeddazed
wow.... must. make. tonight!
about 2 years ago Eliana60
The food looks divine but dear Food52 photographer, why oh why do you continue to tease us by food styling with the coveted, elusive and unobtainable glass egg coddler??? *sigh*
about 2 years ago Sagegreen
Congrats! Looking forward to making these for company later this spring.
about 2 years ago ENunn
Oui, Wheeeee! These look like so much fun to make and to serve. Very elegant. You rock.
about 2 years ago Waverly
Congratulations, Oui Chef! This looks like a fantastic recipe - one that I am certain my family will enjoy.
about 2 years ago Oui, Chef
Thanks so much everyone! I just returned home to this news from helping to set up for tomorrow night's Taste of the Nation event in Boston, and I must say that I'm humbled and thrilled! Any chance I'll see any of you Boston based Food52ers at TOTN?
about 2 years ago gingerroot
Congratulations, Oui, Chef! Such a fabulous recipe!
about 2 years ago wssmom
Wonderful!! Congratulations!
about 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Congrats! Such a great twist on a classic!
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
congrats, chef! Love the beef and horseradish combo!
about 2 years ago TasteFood
Congratulations, Steve! This is on the menu rotation this week.
about 2 years ago TheWimpyVegetarian
Many congratulations, Steve!! This will make a wonderful addition to the book!!
about 2 years ago dymnyno
Love the meat method...I will definitely make this (maybe with my horseradish flan)
about 2 years ago LEPBTV
Dang! Once again, I'm going to have to put off becoming a vegetarian...thanks, Steve ;) !!
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
I'm serving your horseradish cream with my savory gingersnaps in a couple of weeks. Prototyped it last night - wonderful, especially with the zing of lemon zest! Thank you so much.
about 2 years ago Oui, Chef
Savory gingersnaps huh? I'm intrigued....can't wait to hear how it all works for you. - S
about 2 years ago TheWimpyVegetarian
I'm late to the party, here, but wanted to add my congrats to you Steve! This is a great recipe for both flavors and technique! Good luck!!
about 2 years ago Oui, Chef
Suzanne, you're not late, just fashionable. Thanks for your kind words. - S
about 2 years ago clintonhillbilly
Yum, this sounds great!
about 2 years ago Jansgourmet
Wow - this looks delicious. Good luck!
We will be trying it out this weekend.
about 2 years ago Oui, Chef
Thanks, please let me know how it turns out for you.
about 2 years ago lorigoldsby
Congrats! Loved the idea of adding the pink peppercorns! I bet that adds a nice "top note" of fragrance to this, can't wait to try it.
about 2 years ago Oui, Chef
Thanks! I almost didn't add them to the recipe because I thought they might be an ingredient than many wouldn't have, but I'm glad I did, because they really do make a difference.
about 2 years ago dymnyno
Love the pink peppercorns! I am a confirmed pink peppercorn addict!
about 2 years ago MyCommunalTable
Congrats and well deserved. The recipe is saved and will be made.
about 2 years ago Oui, Chef
Thanks, MyCommunalTable...I hope you like it!
about 2 years ago lisa schermerhorn
Looks amazing! Can't wait to try it!
about 2 years ago Richard Sgarzi
Sounds great. Hope to try it
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Congrats and good luck, Chef!
about 2 years ago Oui, Chef
Thanks, mrslarkin.
about 2 years ago TasteFood
Congratulations Steve - lovely recipe!
about 2 years ago Oui, Chef
Thanks, Lynda.
about 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Congrats Oui, Chef! What a fun and clever idea. And I just loooove sauce made with horseradish and creme fraiche. Yum!
about 2 years ago Oui, Chef
Thanks, fiveandspice....looking forward to your rhubarb canorama!
about 2 years ago Bevi
Yum - I am making these!
about 2 years ago Oui, Chef
Thanks, Bevi....let me know what you think.
about 2 years ago singing_baker
Congrats on being a finalist! Can't wait for a warm day here in NY to grill them. They look absolutely delicious!
about 2 years ago Oui, Chef
Thanks, singing_baker. Don't let the weather slow you down, I cooked mine indoors on a grill pan, but they'd be excellent tossed under a broiler too.
about 2 years ago NWB
These look wonderful. Can't wait to try them! Congrats!
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
These beauties caught my eye when you posted them. Congratulations!
about 2 years ago Midge
A stroke of genius Oui, Chef. Big congrats!
about 2 years ago Oui, Chef
Thanks, Midge. Hey, when are we going to get our Boston Food52ers again? Good weather is right around the corner....
about 2 years ago Midge
Soon! fiveandspice is putting together a rhubarb canorama. Messaged you from the site with more info..
about 2 years ago Kitchen Butterfly
Congratulations friend. Looks lovely
about 2 years ago Oui, Chef
Thanks, Ozoz.
about 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
I had a suspicion this would be a finalist! Your contest photo looked delectable and the recipe sounded delicious. Congrats!
about 2 years ago Oui, Chef
Really...I was totally shocked to see it as a finalist, thrilled but shocked. Thanks for your kind words, hardlikearmour.
about 2 years ago lastnightsdinner
I am drooling! This looks and sounds fabulous - great recipe, and congrats!
about 2 years ago Oui, Chef
Thanks Jennifer.
about 2 years ago lastnightsdinner
My husband made these Saturday night, and we loved them. I was scooping up that horseradish cream with the beef, my roasted potatoes, and yes, my fingers! What a great dish.
about 2 years ago Oui, Chef
Glad to hear you found the recipe "finger lickin' good", Jennifer. Thanks for letting me know. - S
about 2 years ago WinnieAb
Congrats Steve- this looks AMAZING :)
about 2 years ago Oui, Chef
Thanks, Winnie....not exactly "Healthy Green", but they are tasty!
about 2 years ago gingerroot
Congrats!! These look and sound really amazing. Looking forward to trying them.
about 2 years ago Oui, Chef
Thanks gingerroot, I hope you get a chance to make them soon.
about 2 years ago Sagegreen
I love your use of rosemary skewers, the sweet cream, the pointed horseradish, all with the sirloin. Brilliant!
about 2 years ago Oui, Chef
Thanks, Sagegreen. We'll be making these again this weekend for some guests from out of town, and I'm SO excited to share them. - S
about 2 years ago TheWimpyVegetarian
These look absolutely perfect for a party! I love them. I do rosemary skewers for shrimp and people always like the presentation. And I have some rosemary bushes right by our outside table, making it really nice. Because the steak is rolled, is there any problems with the outside layer being cooked to well done and the inner layers still raw? And you're cooking over direct heat? I'd love to make them this weekend.
about 2 years ago Oui, Chef
Thanks, Suzanne! I cooked mine on my gas cooktop in a Le Creuset grill pan that I have, though I'm sure they would be fine on an outdoor grill if that is what you choose. I found that at 1:30 per side, the inside was nicely medium rare, but the outside didn't seem overdone. Slicing the meat thin and against the grain helps the outer layer of the roll to maintain a tender feel even though it does cook more. You may want to cook a lone roll with a toothpick through it first, to get the timing right. Hope you like them! - S
about 2 years ago Oui, Chef
Thank you, ladies. These really are tasty, in fact, my wife ate a few cold from the fridge last night and was raving about them. drbabs, the party is whenever you get here. Cheers - S
about 2 years ago drbabs
Barbara is a trusted source on General Cooking.
I'm in! Congratulations on being a finalist with this fabulous recipe!
about 2 years ago svbooker
Looks wonderful...will have to try it!
about 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Sounds wonderful. When's the party?
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Wow - looks delicious!!
about 2 years ago TiggyBee
Just lovely -- Oui, Chef!