Father's Day
Herbed Beef Skewers with Horseradish Cream
Popular on Food52
78 Reviews
Beth B.
August 3, 2017
I just made this tonite. OMG it was delicious. I now see why this recipe won. I will be making this again and again. I never knew that basil with beef was so darn tasty. One of the best dinners I have ever had. Thank you.
O O.
May 1, 2014
Great recipe. For you parents out there, my six year old and two year old both loved these skewers too. Easy too - marinated at 3pm. Played till 5pm, then threw them on the grill pan. Fast and delicious! The horseradish cream was a real hit too.
Flambe'
March 10, 2014
Recipe sounds great, looking forward to trying this once the winter snow melts. Is there a way of printing these recipes from Food52 that include the photos, 26 of them in this case, and without the annoying advertisements? I understand there is a print icon, but that just allows the text to be printed. Thanks.
zoemetro U.
January 1, 2013
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.
Oui, C.
January 8, 2013
So glad they worked out for you, I made them myself again for New Year's Eve!
thedaley
August 4, 2012
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.
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.
ibbeachnana
November 14, 2011
I am lucky enough to have a huge rosemary bush and tried the skewers last night and they were fantastic. Thanks for the recipe.
gingerroot
May 31, 2011
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!
Bevi
April 20, 2011
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!
Oui, C.
April 23, 2011
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
Eliana60
April 14, 2011
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*
EmilyNunn
April 14, 2011
Oui, Wheeeee! These look like so much fun to make and to serve. Very elegant. You rock.
Waverly
April 14, 2011
Congratulations, Oui Chef! This looks like a fantastic recipe - one that I am certain my family will enjoy.
Oui, C.
April 13, 2011
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?
TheWimpyVegetarian
April 13, 2011
Many congratulations, Steve!! This will make a wonderful addition to the book!!
dymnyno
April 13, 2011
Love the meat method...I will definitely make this (maybe with my horseradish flan)
LEPBTV
April 12, 2011
Dang! Once again, I'm going to have to put off becoming a vegetarian...thanks, Steve ;) !!
boulangere
April 9, 2011
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.
Oui, C.
April 11, 2011
Savory gingersnaps huh? I'm intrigued....can't wait to hear how it all works for you. - S
TheWimpyVegetarian
April 8, 2011
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!!
Jansgourmet
April 8, 2011
Wow - this looks delicious. Good luck!
We will be trying it out this weekend.
We will be trying it out this weekend.
lorigoldsby
April 8, 2011
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.
Oui, C.
April 8, 2011
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.
fiveandspice
April 7, 2011
Congrats Oui, Chef! What a fun and clever idea. And I just loooove sauce made with horseradish and creme fraiche. Yum!
singing_baker
April 7, 2011
Congrats on being a finalist! Can't wait for a warm day here in NY to grill them. They look absolutely delicious!
Oui, C.
April 7, 2011
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.
Midge
April 7, 2011
A stroke of genius Oui, Chef. Big congrats!
Oui, C.
April 7, 2011
Thanks, Midge. Hey, when are we going to get our Boston Food52ers again? Good weather is right around the corner....
Midge
April 7, 2011
Soon! fiveandspice is putting together a rhubarb canorama. Messaged you from the site with more info..
hardlikearmour
April 7, 2011
I had a suspicion this would be a finalist! Your contest photo looked delectable and the recipe sounded delicious. Congrats!
Oui, C.
April 7, 2011
Really...I was totally shocked to see it as a finalist, thrilled but shocked. Thanks for your kind words, hardlikearmour.
lastnightsdinner
April 7, 2011
I am drooling! This looks and sounds fabulous - great recipe, and congrats!
lastnightsdinner
April 11, 2011
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.
Oui, C.
April 11, 2011
Glad to hear you found the recipe "finger lickin' good", Jennifer. Thanks for letting me know. - S
gingerroot
April 7, 2011
Congrats!! These look and sound really amazing. Looking forward to trying them.
TheWimpyVegetarian
March 31, 2011
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.
Oui, C.
April 1, 2011
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
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