Beef and Vegetable Kebabs with Creamy Horseradish Sauce

ingredient: Kebabs

• 570 g (1 ¼ lb.) Red Grill Angus beef tenderloin, cubed
• 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
• 2 garlic cloves, minced
• 1 Tbsp. (15 mL) chopped fresh basil
• 1 Tbsp. (15 mL) chopped fresh tarragon
• 1 Tbsp. (15 mL) chopped fresh coriander
• Irresistibles sea salt* and freshly ground pepper to taste
• 1 red pepper, in chunks
• 1 yellow pepper, in chunks
• 1 red onion, in chunks

Creamy Horseradish Sauce

• 1 Tbsp. (15 mL) butter*
• 1 shallot, finely chopped
• 1 Tbsp. (15 mL) Irresistibles Modena balsamic vinegar*
• 1 Tbsp. (15 mL) maple syrup*
• 1/2 cup (125 mL) beef broth
• 1 Tbsp. (15 mL) prepared horseradish
• 1/2 cup (125 mL) 15% cooking cream
• Salt and freshly ground pepper to taste

Kebabs

1. In a bowl, place beef cubes and add oil, garlic, herbs, salt and pepper, stirring to coat evenly. Marinate in refrigerator for 2 hours.
2. Preheat barbecue to high. Thread beef cubes on skewers, alternating with peppers and onion. Grill over high heat for about 5 minutes per side. Serve with Creamy Horseradish Sauce

Creamy Horseradish Sauce

1. In a saucepan, melt butter over medium heat and cook shallot until golden. Add balsamic vinegar and continue cooking for 2 to 3 minutes.
2. Add maple syrup and continue cooking for 2 minutes. Add beef broth and cook to reduce by half, about 5 minutes. Stir in horseradish and cream. Salt and pepper to taste. Continue cooking for about 2 minutes more. Serve with tabouleh