Amazon.com Widgets
RecipesNow.com
Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Home : Entrees : Beef : Grilled Beef Kabobs

Makes 4 Servings
Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Grilled Beef Kabobs

Contributed by: NAPSA

Jazz Up Your Next Outdoor Party

by LouAna(r) Chef Patrick Mould

(NAPSA) - According to the Hearth, Patio & Barbecue Association, 56 percent of U.S. grill owners cook out year-round.

Grilled Beef Kabobs in a Roasted Garlic Tarragon Sauce
Hamburgers, hot dogs, steak and chicken will always remain grilling staples. Now here's a recipe that's bound to impress your friends and make them say "Wow!"

Ingredients:

  • 2 pounds tenderloin beef
  • 2 medium onions, quartered
  • 2 green bell peppers, quartered
  • 1/2 cup balsamic vinegar
  • 1/4 cup Dijon mustard
  • 2 tbsp. garlic, minced
  • 2 tbsp. black pepper
  • 1 tbsp. salt
  • 2 cups LouAna Peanut Oil
  • 4 thick-cut slices of tomato
  • Wooden skewers

Sauce:

  • 2 tsp. LouAna Peanut Oil
  • 1 tbsp. garlic, minced
  • 3/4 cup beef broth
  • 3 tbsp. fresh tarragon, minced
  • 8 tbsp. chilled butter

Directions:

Cube beef into 2 inch by 2 inch chunks. Alternate 1/2 pound beef cubes with 1/4 onion and bell pepper onto a wooden skewer. Repeat process until 4 kabobs are skewered.

Place kabobs in shallow pan and make marinade.

In a bowl, whip together mustard, garlic, vinegar, and season with salt and black pepper. Slowly pour in LouAna Peanut Oil while whipping constantly until all the oil is incorporated. Reserve a small amount of dressing for later use. Coat beef kabobs with dressing, refrigerate and allow kabobs to marinate two hours up to overnight. Fire up the grill and cook kabobs to desired doneness. Coat tomato slices with remaining dressing and towards the end of the cooking process, grill tomatoes until just heated.

For the sauce, heat 2 teaspoons of peanut oil, add garlic and cook over medium-low heat until garlic is browned but not burnt. Add broth and tarragon. Bring to boil, reduce heat and simmer until the broth is reduced by half. Lower the flames as low as it'll go and swirl in fresh tarragon and butter. Simmer until butter is melted.

Top beef kabobs with sauce and garnish with grilled tomato slices.

  • LouAna(r) Chef Patrick Mould is the owner of the Louisiana School of Cooking and the author of "Recipes from a Chef." He is also vice-president of culinary for Barton Springs Grill in Houston, TX. He has appeared on NBC's "Today Show," ABC's "Good Morning America," and on hundreds of TV and radio shows across the United States. For more information and additional recipes, visit www.louana.com.

Serving Size: Makes 4 Servings


 Search
 Categories
 Featured

 Links
 • Send an eCard
 • Play Games
 • Take a Poll
 • WebMaster$!
 • Contact WebAdmin!


More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Shop4WebHost.com All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy EBORecipes.com





Free Craft & Gift Banner Advertising by Craft Site Medic