Rib Eye Brochettes With Horseradish Cream
Follow this recipe for the ultimate ribeye brochettes that are tender and succulent. Using a marbled ribeye will help to bring bigger flavors to the palate. The horseradish cream is both lush and tangy, complimenting the ribeye perfectly. Our Fifty / Fifty is full of fruit and tannins, and is a natural companion to this flavorful dish.
12 oz ribeye steak
4 tbsp olive oil
12 small bamboo skewers
salt and pepper to taste
¼ cup sour cream
1 tbsp grated horseradish
1 tsp fresh dill, chopped
½ tsp fresh lemon juice
Salt and pepper to taste
Cut the ribeye into 12 cubes, season with salt and pepper. Add beef cubes onto the skewers.
Heat the olive oil in a sauté pan, add the beef skewers and sear each side for about 15 to 20 seconds.
Place the skewers on a wire rack with a sheet pan underneath. Roast them at 300-degrees for about 15 minutes.
Remove from oven and let the skewers rest for about 10 minutes before serving.
Top the beef skewers with the horseradish cream and enjoy!
Note: The skewers can be grilled instead of roasted if you prefer.
Place the sour cream, horseradish, dill, and lemon juice in a bowl. Whisk until the mixture is smooth and creamy.
Season with salt and pepper to taste.
Reserve until needed.