Steak-Through-the-Heart Bites |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Our Test Kitchen staff enhances the already fabulous flavor of beef kabobs by topping them with a colorful roasted red pepper sauce. Guests will fall in love with these appetizers! Ingredients:
4 large sweet red peppers |
1/4 cup olive oil |
1 tablespoon white wine vinegar |
2 anchovy fillets |
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme |
beef: |
2 tablespoons olive oil |
2 teaspoons paprika |
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme |
3/4 teaspoon salt |
1/2 teaspoon coarsely ground pepper |
2 pounds beef tenderloin, cut into 16 pieces |
Directions:
1. Preheat broiler. Place peppers on a broiler pan. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes.
2. Peel off and discard charred skins. Remove stems and seeds. Place peppers in a food processor. Add oil, vinegar, anchovies and thyme; process until blended.
3. For beef, mix oil, paprika, thyme, salt and pepper; rub over beef. Grill, covered, over medium heat or broil 4 in. from heat for 4-5 minutes or until meat reaches desired doneness, turning once. Thread beef onto appetizer skewers. Serve with red pepper sauce. Yield: 16 appetizers (2 cups sauce).
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