Herbed Beef Skewers with Horseradish Cream

By • March 30, 2011 • 76 Comments

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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&MThe Editors

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
  1. 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”.
  2. 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.
  3. 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.
  4. Brush each slice of steak on both sides with the marinade, place on a platter, cover, and refrigerate for 1 hour.
  5. 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.
  6. 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.
  7. Remove the skewers to a cutting board, sprinkle lightly with a fleur de sel (Maldon would be lovely), and serve with the horseradish cream.
Jump to Comments (76)

Tags: Cocktail Party, savory

Comments (76) Questions (2)

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7 months ago O O Lets Eat!

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.

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9 months ago Flambe'

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.

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almost 2 years ago zoemetro uk

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.

Steve_dunn02

almost 2 years ago Oui, Chef

So glad they worked out for you, I made them myself again for New Year's Eve!

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over 2 years 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.

Steve_dunn02

over 2 years ago Oui, Chef

So glad you liked them....hope your sunburn is feeling better!

Dsc_8677

about 3 years 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.

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over 3 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!

Cakes

over 3 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!

Steve_dunn02

over 3 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

Cakes

over 3 years ago Bevi

I added a photo, but neglected to show the gorgeous sauce.

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over 3 years ago hazeddazed

wow.... must. make. tonight!

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over 3 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*

Bike2

over 3 years ago Sagegreen

Congrats! Looking forward to making these for company later this spring.

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over 3 years ago ENunn

Oui, Wheeeee! These look like so much fun to make and to serve. Very elegant. You rock.

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over 3 years ago Waverly

Congratulations, Oui Chef! This looks like a fantastic recipe - one that I am certain my family will enjoy.

Steve_dunn02

over 3 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?

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over 3 years ago gingerroot

Congratulations, Oui, Chef! Such a fabulous recipe!

Me

over 3 years ago wssmom

Wonderful!! Congratulations!

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congrats! Such a great twist on a classic!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

congrats, chef! Love the beef and horseradish combo!

Green_apple_card

over 3 years ago TasteFood

Congratulations, Steve! This is on the menu rotation this week.

Me

over 3 years ago TheWimpyVegetarian

Many congratulations, Steve!! This will make a wonderful addition to the book!!

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over 3 years ago dymnyno

Love the meat method...I will definitely make this (maybe with my horseradish flan)

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over 3 years ago LEPBTV

Dang! Once again, I'm going to have to put off becoming a vegetarian...thanks, Steve ;) !!

Dscn2212

over 3 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.

Steve_dunn02

over 3 years ago Oui, Chef

Savory gingersnaps huh? I'm intrigued....can't wait to hear how it all works for you. - S

Me

over 3 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!!

Steve_dunn02

over 3 years ago Oui, Chef

Suzanne, you're not late, just fashionable. Thanks for your kind words. - S

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over 3 years ago clintonhillbilly

Yum, this sounds great!

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over 3 years ago Jansgourmet

Wow - this looks delicious. Good luck!
We will be trying it out this weekend.

Steve_dunn02

over 3 years ago Oui, Chef

Thanks, please let me know how it turns out for you.

Lorigoldsby

over 3 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.

Steve_dunn02

over 3 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.

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over 3 years ago dymnyno

Love the pink peppercorns! I am a confirmed pink peppercorn addict!

Hib_kitchen

over 3 years ago MyCommunalTable

Congrats and well deserved. The recipe is saved and will be made.

Steve_dunn02

over 3 years ago Oui, Chef

Thanks, MyCommunalTable...I hope you like it!

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over 3 years ago lisa schermerhorn

Looks amazing! Can't wait to try it!

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over 3 years ago Richard Sgarzi

Sounds great. Hope to try it

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Congrats and good luck, Chef!

Steve_dunn02

over 3 years ago Oui, Chef

Thanks, mrslarkin.

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over 3 years ago TasteFood

Congratulations Steve - lovely recipe!

Steve_dunn02

over 3 years ago Oui, Chef

Thanks, Lynda.

Sausage2

over 3 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!

Steve_dunn02

over 3 years ago Oui, Chef

Thanks, fiveandspice....looking forward to your rhubarb canorama!

Cakes

over 3 years ago Bevi

Yum - I am making these!

Steve_dunn02

over 3 years ago Oui, Chef

Thanks, Bevi....let me know what you think.

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over 3 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!

Steve_dunn02

over 3 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.

Poppy_bone

over 3 years ago NWB

These look wonderful. Can't wait to try them! Congrats!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

These beauties caught my eye when you posted them. Congratulations!

Summer_2010_1048

over 3 years ago Midge

A stroke of genius Oui, Chef. Big congrats!

Steve_dunn02

over 3 years ago Oui, Chef

Thanks, Midge. Hey, when are we going to get our Boston Food52ers again? Good weather is right around the corner....

Summer_2010_1048

over 3 years ago Midge

Soon! fiveandspice is putting together a rhubarb canorama. Messaged you from the site with more info..

Ozoz_profile

over 3 years ago Kitchen Butterfly

Congratulations friend. Looks lovely

Steve_dunn02

over 3 years ago Oui, Chef

Thanks, Ozoz.

Gator_cake

over 3 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!

Steve_dunn02

over 3 years ago Oui, Chef

Really...I was totally shocked to see it as a finalist, thrilled but shocked. Thanks for your kind words, hardlikearmour.

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over 3 years ago lastnightsdinner

I am drooling! This looks and sounds fabulous - great recipe, and congrats!

Steve_dunn02

over 3 years ago Oui, Chef

Thanks Jennifer.

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over 3 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.

Steve_dunn02

over 3 years ago Oui, Chef

Glad to hear you found the recipe "finger lickin' good", Jennifer. Thanks for letting me know. - S

Winnie100

over 3 years ago WinnieAb

Congrats Steve- this looks AMAZING :)

Steve_dunn02

over 3 years ago Oui, Chef

Thanks, Winnie....not exactly "Healthy Green", but they are tasty!

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over 3 years ago gingerroot

Congrats!! These look and sound really amazing. Looking forward to trying them.

Steve_dunn02

over 3 years ago Oui, Chef

Thanks gingerroot, I hope you get a chance to make them soon.

Bike2

over 3 years ago Sagegreen

I love your use of rosemary skewers, the sweet cream, the pointed horseradish, all with the sirloin. Brilliant!

Steve_dunn02

over 3 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

Me

over 3 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.

Steve_dunn02

over 3 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

Steve_dunn02

over 3 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

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

I'm in! Congratulations on being a finalist with this fabulous recipe!

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over 3 years ago svbooker

Looks wonderful...will have to try it!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Sounds wonderful. When's the party?

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Wow - looks delicious!!

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over 3 years ago TiggyBee

Just lovely -- Oui, Chef!