Beef Tenderloin and Pearl Onion Skewers & Horseradish sauce

Ingredients

Beef Tenderloin and Pearl Onion Skewers

1 lb beef tenderloin, fat removed, cut into 3/4-inch cubes
1/2 tsp coarsely ground black pepper
1/2 tsp finely chopped fresh rosemary
2 cloves garlic, minced
1 package frozen pearl onions
1 tsp coarse salt
1 tbsp plus 1 tsp olive oil
50 cocktail skewers

Horseradish sauce

1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons creamed horseradish
1 tablespoon minced chives
1 teaspoon cider vinegar
dash cayenne pepper

Directions

Beef Tenderloin and Pearl Onion Skewers

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 2-3 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. Serve with Horseradish sauce.

Horseradish sauce

Combine all ingredients in a small bowl and refrigerate for one hour. Serve chilled with beef skewers.
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