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