SUCCULENT BEEF SKEWERS
Agnes Ward, of Stratford, Ontario says, "These are no ordinary beef kabobs! They're herb-infused and need to marinate at least an hour or overnight for the best flavor. If you feel like splurging, this recipe's also fantastic with beef tenderloin."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 skewers.
Number Of Ingredients 10
Steps:
- In a shallow dish, combine the first 9 ingredients; add beef and turn to coat. Cover and refrigerate for at least 2 hours or overnight, turning occasionally. , Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Lightly oil the grill rack., Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning occasionally.
Nutrition Facts : Calories 170 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 297mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
ROSEMARY PAN SEARED BEEF TENDERLOIN SKEWERS
Steps:
- Cut the beef into 1-inch cubes, then skewer them with bamboo sticks and season the beef with salt and freshly ground black pepper to taste. Pour 2 tablespoons of the olive oil on the beef skewers, lay the rosemary on top of the beef and cover the plate with plastic wrap and refrigerate for 30 minutes. Heat a medium sized frying pan over high heat with 2 tablespoons of olive oil, then place the beef skewers in the pan. After 1 to 2 minutes, flip the beef skewers, at this point lay rosemary in the pan as well. Cook to desired tenderness. Serve with rosemary over the skewers.
BEEF TENDERLOIN AND PEARL ONION SKEWERS
Provided by Lauren Purcell
Categories Onion Sauté Quick & Easy Rosemary Beef Tenderloin Self
Number Of Ingredients 8
Steps:
- Drain onions; soak in cold water about 1 hour. Change water; soak another hour and drain thoroughly. Shake beef with pepper, rosemary, garlic and salt in a resealable plastic bag to coat. Heat 1 tbsp oil in a large skillet over high heat. Sear beef until all sides are brown and insides are rare, 3 to 5 minutes. Set aside. Heat remaining oil in a small skillet over medium heat. Cook onions about 4 minutes, stirring. Add salt and pepper. Remove from heat. Put 1 onion and 1 beef cube on each skewer. If needed, warm at 300°F for 4 minutes before serving.
SUNNY'S QUICK BEEF AND PINEAPPLE SKEWERS
Provided by Sunny Anderson
Time 2h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add the honey, orange juice, olive oil, salt, red curry seasoning and black pepper to a medium bowl. Whisk until the honey and oil are dispersed. Reserve 1/4 cup of the marinade, then divide the remaining marinade in half between two resealable plastic bags. Add the beef chunks to one bag and the pineapple to the other bag. Seal both bags and let rest at room temperature for 2 hours. If you are using wooden skewers, soak them in water while the beef and pineapple are marinating.
- Preheat the grill to 400 degrees F.
- Remove or strain the beef and pineapple chunks from the bags and discard the marinade. Pat everything dry. Build the skewers by alternating between the beef and pineapple, placing 3 to 4 pieces of each on each skewer. Place them over the direct heat of the grill and cook on each side for 1 to 2 minutes. Brush the skewers with the reserved marinade. Remove from the grill and serve with yellow rice, if using.
PEPPERY BEEF KEBABS WITH BRAISED PEARL ONIONS
Categories Beef Onion Appetizer Braise Broil Rosemary Winter Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 60 hors d'oeuvres
Number Of Ingredients 9
Steps:
- Blanch onions in a large pot of boiling water 1 minute and drain, then cool under cold running water. Trim root ends and peel. Cook onions in butter in a 10-inch heavy skillet over moderate heat, stirring, 3 minutes (onions will not brown). Add salt and regular-grind pepper to taste and enough water to just cover onions and boil, partially covered, stirring occasionally, until onions are tender but not falling apart, about 15 minutes. Transfer onions to a bowl with a slotted spoon and if necessary boil juices until reduced to about 1/4 cup. Toss onions with juices.
- Combine coarsely ground pepper, chopped rosemary, garlic, and salt, then rub into both sides of steak. Cut meat into 3/4-inch cubes.
- Put 1 onion, then 1 steak cube (thread through unpeppered sides) on each rosemary branch or skewer to make 60 kebabs.
- Preheat broiler.
- Arrange some of kebabs in a row, a peppered side facing up, along 1 long side of oiled rack of a broiler pan so that leaf ends of rosemary branches and blunt ends of skewers point toward middle of pan. Cover exposed skewer or branch ends with a sheet of foil (don't cover beef or onions). Arrange another row of kebabs over foil, covering exposed ends in same manner. Continue adding rows of kebabs and layers of foil until pan is full, making sure exposed ends of last row of branches or skewers are covered with foil. (To broil kebabs in batches, keep remaining kebabs on a tray, covered with plastic wrap and chilled.)
- Broil kebabs 2 inches from heat until beef is seared on 1 side but still medium-rare, 2 to 3 minutes. Serve immediately.
BEEF STEWED IN RED WINE WITH PEARL ONIONS AND MUSHROOMS
Posting for ZWT6 German/Benelux region. This comes from recipehound.com. by Everybody Eats Well in Belgium Cookbook/Ruth Van Waerebeek 1996
Provided by Papa D 1946-2012
Categories Vegetable
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large enameled Dutch oven, heat 1 tablespoon of the vegetable oil and 1 tablespoon of the butter over medium heat until hot but not smoking. Add the bacon and saute over medium heat for 5 minutes. Add the sliced onion and cook, stirring, until wilted, 3 minutes. Finally, add the garlic, cook 1 minute longer, and remove from the heat.
- Heat the remaining 1 tablespoon oil and 1 tablespoon butter in a large skillet over high heat until the foam subside. Add half the meat and saute until browned on all sides, about 5 minutes. Transfer the browned meat to the Dutch oven and saute the second batch.
- In the same skillet, saute the pearl onions and mushrooms until lightly browned, about 5 minutes. Set aside.
- Sprinkle the flour over the meat in the Dutch oven and season with salt and pepper. Stir the meat and flour with a wooden spoon over low heat for 1 minute. Add the wine, Cognac, and bouquet garni. Bring to a simmer, stirring frequently. Do not boil; even the briefest boiling would result in leathery and tough meat. Simmer the stew, covered, over very low heat until the meat is very tender, 2 hours; skim the fat and foam from the surface occasionally.
- Add the mushrooms and pearl onions and simmer for another 30 minutes. The meat and vegetables should be very tender. Remove the bouquet garni. Taste and adjust the seasoning. Sprinkle with the parsley and serve.
MOM'S BEEF SHISH KABOBS
My Mom has cooked this recipe for as long as I remember. Now that I live on my own, I can't wait to go back home over the holidays to have this excellent dish. Mom would probably be upset that I gave it away, but it is so delicious that I think everyone should have a chance to experience it. Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it.
Provided by Mike Hearne
Categories World Cuisine Recipes Asian
Time 16h45m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
- Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
- Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
- Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.
Nutrition Facts : Calories 417.6 calories, Carbohydrate 15.8 g, Cholesterol 58.7 mg, Fat 28.6 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 6.1 g, Sodium 2815.9 mg, Sugar 6.8 g
BEEF TENDERLOIN WITH CARAMELIZED ONIONS & RED WINE SAUCE
If you really want to impress your dinner guests for the holidays or any special occasion, I highly recommend this recipe. The meat is extremely tender and flavorful and the sauce is out of this world. Note: It is very important to allow the meat to come to room temperature before cooking. It is also important that you allow it to rest for 15 minutes after it has cooked. This allows the juices to redistribute throughout.
Provided by Cooking Creation
Categories Meat
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees.
- Brush the beef with olive oil. Sprinkle garlic powder evenly and generously season salt and pepper. Set the beef on a rack placed on top of a foil-lined baking sheet.
- Roast the beef until a thermometer reads 120 degrees for rare, about 25 minutes; 130 degrees for medium-rare, about 30 minutes; 140 degrees for medium, about 40 minutes. Wrap the beef in the foil and allow it to rest for 15 minutes (the temperature will rise as the beef rests).
- Meanwhile, make the sauce. Melt 2 tbsp of the butter in a large skillet over medium heat. Add the onions and sugar. Cook and stir occasionally until brown, at least 10 minutes (I caramelized mine for 40 minutes). Add the wine and broth to the skillet, scraping up any browned bits. Bring to a boil over medium-high heat. Boil until the liquid is reduced to 1 c, about 10 minutes. Reduce the heat to a simmer and add the rosemary. Stir in the remaining 2 tbsp butter.
- Unwrap the tenderloin and set it on a carving board. Pour all of the accumulated juices from the tenderloin into the sauce. Season the sauce with salt and pepper, to taste.
- Slice the meat and serve it with the sauce.
- Enjoy!
Nutrition Facts : Calories 767.5, Fat 56.3, SaturatedFat 24.5, Cholesterol 223.3, Sodium 442.5, Carbohydrate 6.6, Fiber 0.9, Sugar 2.6, Protein 45.9
More about "beef tenderloin and pearl onion skewers recipes"
BEEF AND ONION SKEWERS | PALEO LEAP
From paleoleap.com
Estimated Reading Time 2 mins
BEEF TENDERLOIN TIPS WITH PEARL ONIONS - GUSTO TV
From gustotv.com
Servings 4-6Estimated Reading Time 1 minCategory Dinner, Mains
GRILLED BEEF TENDERLOIN "FILET MIGNON" APPETIZERS
From tasteofbbq.com
BEEF STEW WITH ROSEMARY AND PEARL ONIONS - HOT DISH HOMEMAKER
From hotdishhomemaker.com
BEEF STEW WITH PEARL ONIONS AND CARROTS - MEET SUNNYBANK
From meetsunnybank.com
GRILLED BEEF-TENDERLOIN SKEWERS WITH RED-MISO GLAZE RECIPE
From foodandwine.com
20 EASY SIDE DISHES TO SERVE WITH BEEF TENDERLOIN - KITCHN
From thekitchn.com
STEAK AND POTATO KABOBS - DAMN DELICIOUS
From damndelicious.net
MARINATED BEEF KABOBS | RECIPETIN EATS
From recipetineats.com
TERIYAKI BEEF SKEWERS | THE RECIPE CRITIC
From therecipecritic.com
25 SKEWER APPETIZERS FOR ANY PARTY - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
BEEF TENDERLOIN RECIPES | ALLRECIPES
From allrecipes.com
10 BEST BEEF TENDERLOIN APPETIZERS RECIPES - YUMMLY
From yummly.com
10 BEST BEEF TENDERLOIN RECIPES | YUMMLY
From yummly.com
BEEF KABOBS RECIPE, MADE IN THE OVEN - HEALTHY RECIPES …
From healthyrecipesblogs.com
BEEF TENDERLOIN SHISH KABOBS - THE SOUTH IN MY MOUTH
From thesouthinmymouth.com
ROASTED BEEF TENDERLOIN WITH FRENCH ONION AU JUS.
From halfbakedharvest.com
GRILLED PORK TENDERLOIN SKEWERS RECIPE | ONTARIO PORK
From ontariopork.on.ca
CLASSIC BEEF KABOBS - BEEF - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
BEEF STEW WITH PEARL ONIONS AND CARROTS - ROTI N RICE
From rotinrice.com
BEEF TENDERLOIN RECIPES | TASTE OF HOME
From tasteofhome.com
ASIAN SESAME BEEF SKEWERS - MARINADE AND GRILL RECIPE
From theblackpeppercorn.com
HOW TO MAKE THE BEST SHISH KEBAB - THE MEDITERRANEAN DISH
From themediterraneandish.com
ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - ONCE UPON A CHEF
From onceuponachef.com
SIRLOIN MEDALLIONS WITH PEARL ONION RED WINE SAUCE - CERTIFIED …
From certifiedangusbeef.com
GRILLED BEEF KABOBS {MARINATED SIRLOIN STEAK} - FEELGOODFOODIE
From feelgoodfoodie.net
TENDERLOIN STEAK AND PEPPER KABOBS - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
BOBBY FLAY'S GARLIC-MUSTARD GRILLED BEEF SKEWERS
From thepioneerwoman.com
BEEF AND VEGETABLE SKEWERS RECIPE - RECIPETIPS.COM
From recipetips.com
EASY GRILLED PORK TENDERLOIN AND PINEAPPLE SKEWERS RECIPE
From addapinch.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
BEEF TENDERLOIN KEBABS WITH GREEN PEPPERS AND ONIONS
From kissmysmoke.com
CARAMELIZED ONION BEEF TENDERLOIN SANDWICHES - PAULA DEEN …
From pauladeenmagazine.com
GRILLED ASIAN GARLIC STEAK SKEWERS | THE RECIPE CRITIC
From therecipecritic.com
STEAKHOUSE KEBABS RECIPE - SERIOUS EATS
From seriouseats.com
ROASTED BEEF TENDERLOIN WITH CARAMELIZED ONIONS - RICARDO
From ricardocuisine.com
HEARTY BEEF STEW WITH CARROTS, PEARL ONIONS & POTATOES
From glutenfreeandmore.com
BEEF TENDERLOIN KABOBS - DO IT ALL WORKING MOM
From doitallworkingmom.com
PORK TENDERLOIN SKEWERS WITH EASY PEANUT SAUCE - CANADIAN LIVING
From canadianliving.com
CLASSIC BEEF KABOBS - TENNESSEE BEEF INDUSTRY COUNCIL
From tnbeef.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love