Foodkit Recipe
Ray’s Skewered Beef with Remoulade Sauce
Serves 4 people
Before starting, please take a moment to read through the recipe. We recommend that you complete all the ingredient prep before you start cooking, as is done in restaurant kitchens.
You may notice that there are a few surplus ingredients provided, due to the number of people you have ordered for. You can choose to add these surplus ingredients to your recipe now, or save them for another meal.
Preparation
| Ingredient | Preparation |
|---|---|
| Egg Mayonnaise | |
| Gherkins | Dice into 1cm pieces |
| Capers | |
| Anchovy Dried | Chop finely |
| Mustard (Dijon) | |
| Tarragon | Chop finely |
| Parsley | Chop finely |
| Rump Steak | Cut into 12 equal cubes |
| Red Capsicum | Core, deseed and cut into 16 rectangular pieces |
| Mushroom (Brown Button) | Cut the stalks flush with the caps |
| Onion (Red) | Cut into wedges, separate the layers |
Method
As individual cuts may vary in shape/size, please check that they are cooked and seasoned to your liking, ahead of serving.
| Step 1 2 mins | Remoulade Sauce - Put all the ingredients into a bowl and mix well. Taste and season with salt and pepper. Reserve. |
|---|---|
| Step 2 | Skewered Beef - The vegetables shouldn't be bigger than the pieces of beef because if they are they will hold the beef away from the grill. |
| Step 3 10 mins | To make one skewer, thread a piece of capsicum onto a water-soaked skewer, then piece of beef, then a mushroom, then a piece of onion, repeat another two times and finish with another piece of capsicum. Repeat for the other 3 skewers. |
| Step 4 10 mins | Brush the skewers with oil and barbecue or cook in a ridged grill pan over moderate heat until the way you like them. About 5 minutes on each side will result in medium beef, pink and juicy but cooked. |
| Step 5 | I suggest that the skewers are served on steamed rice or mashed potatoes with a little of the sauce. |
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