Beef brochettes with mustard garlic cream

Method

1. Heat a griddle or large, heavy-based frying pan over a high heat.

2. Thread 5 cubes of beef each onto a skewer. Brush the beef with a little olive oil and season with freshly ground pepper only.

3. Squeeze the roasted garlic into a food processor with the grain mustard and the cream, blend for 15 seconds and reserve.

4. Cook the beef skewers on the preheated griddle. Cook for 1 and a half minutes on each side for rare, longer if you prefer your beef well done.

5. Heat the remaining olive oil and the butter in a wok. Toss in the green beans and the pepper strips. Fry, stirring often, for 2 minutes, while the beef is griddling. Add a squeeze of lemon juice and season the beans with salt and freshly ground pepper.

6. Let the beef rest while placing the bean and pepper mixture on a plate. Top with the beef skewers and drizzle over the reserved mustard garlic cream.

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Ingredients

rump steak, cut into ten 2.5cm cubes
2 tbsp Olive oil
salt and fresh ground black pepper
1 garlic bulb, roasted
1 tbsp grain mustard
142ml carton of double cream
10g Butter
50g French string beans, topped and tailed
1 red pepper, cut into strips
1 yellow pepper, cut into strips
a squeeze of lemon juice

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