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.

More Great Recipes: Steak|Beef & Veal|Entrees|Basil

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Comments (76) Questions (3)


over 1 year 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.


over 1 year 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.


over 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.


over 2 years ago Oui, Chef

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


about 3 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.


about 3 years ago Oui, Chef

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


almost 4 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.


over 4 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!


over 4 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!


over 4 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


over 4 years ago Bevi

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


over 4 years ago hazeddazed

wow.... must. make. tonight!


over 4 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*


over 4 years ago Sagegreen

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


over 4 years ago ENunn

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


over 4 years ago Waverly

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


over 4 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?


over 4 years ago gingerroot

Congratulations, Oui, Chef! Such a fabulous recipe!


over 4 years ago wssmom

Wonderful!! Congratulations!


over 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congrats! Such a great twist on a classic!


over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

congrats, chef! Love the beef and horseradish combo!


over 4 years ago TasteFood

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


over 4 years ago TheWimpyVegetarian

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


over 4 years ago dymnyno

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