Grilled Beef Skewer w/ Roasted Bell pepper Sauce

Week 7
MONDAY, 17 July 2017

A skewer is a thin metal or wood stick used to hold pieces of food together. They are used while grilling or roasting meats, and in other culinary applications. Skewers are often used for kebab dishes.

Metal skewers are typically stainless steel rods with a pointed tip on one end and a grip of some kind on the other end for ease of removing the food. Non-metallic skewers are often made from bamboo; however, any suitable wood may be used. Prior to grilling, wooden skewers must be soaked in water to avoid burning.

Recipe:

Grilled Beef Skewer:

• Beef Tenderloin - medium cube
• Onion - large dice
• Carrot - slice
• Mushrooms -Slice 1/2 
• Honey - 2 tbsp
• Mustard - 2 tbsp
• Paprika - 2 tbsp
• Salt & pepper - To taste

Roasted Bell Pepper Sauce:

• Red bell pepper -1 no, roast & peel the skin.
• Olive oil - 2 tsp
• Tomato  - 4 nos, slice
• Tomato Paste - 2 tbsp
• Water - 50 ml
• Salt & pepper - To taste

Hollandaise sauce:

• Egg Yolk - 1 no
• Clarified butter - 2 tbsp
• Vinegar/lemon - 2 tbsp

Baked Potato:

• Potato -5 nos/ wedges cut
• Olive Oil
• Salt & Pepper - To taste

Preparation Method:

Grilled Beef Skewer:

1. In a medium-size bowl, insert the medium cube cut beef and marinade with the honey, mustard, paprika, salt & pepper. Marinate together with the carrot, onion and mushroom. Marinade for 30-45 minutes.
2. Soak the wooden skewer in cold water for 30 minutes. 
3. Skewer with order, carrot, beef, mushroom and onion. Repeat for the second order. 
4. *Optional* preheat the oven 200^oc and bake the beef for 25 minutes.
5. Heat grill to high. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness. 
6. Remove from grill and serve.

Roasted Bell Pepper Sauce:

1. Medium heat on the skillet, drizzle the olive oil and saute the red bell pepper, tomato, and the tomato paste for 4-6 minutes.
2. Pour in water and stir for 2 minutes.  
3. Transfer into the food processor and blend until smooth or silky. 
4. Transfer back into the skillet and cook for 10 minutes or until nappé. 

Hollandaise Sauce:

1. In a medium-size bowl, slowly beat the egg yolk and gradually add the clarified butter. Whisk on a double boiler. Not in direct heat, the egg will cooked.
2. Whisk until the butter and egg yolk are combined. 
3. Gradually add vinegar/lemon until the pale yellow. Transfer into small bowl for dressing. 

Baked Potatoes:

1. Washed clean the potatoes and keep the skin. Cut into Wedges and season. 
2. Grease the tray with Olive oil and baked in the oven on 145^oc for 15 minutes. 
3. Cool in the room temperature before serve.