Recipe courtesy of Daisuke Utagawa
Save Recipe Print
Total:
46 min
Prep:
10 min
Inactive:
30 min
Cook:
6 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

Cut the beef into 1-inch cubes, then skewer them with bamboo sticks and season the beef with salt and freshly ground black pepper to taste. Pour 2 tablespoons of the olive oil on the beef skewers, lay the rosemary on top of the beef and cover the plate with plastic wrap and refrigerate for 30 minutes. Heat a medium sized frying pan over high heat with 2 tablespoons of olive oil, then place the beef skewers in the pan. After 1 to 2 minutes, flip the beef skewers, at this point lay rosemary in the pan as well. Cook to desired tenderness. Serve with rosemary over the skewers.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Pan Seared Shrimp and Scallop Skewers

Recipe courtesy of Rachael Ray

Pan-Seared Pork Tenderloin with Rosemary Balsamic and Orange Sauce

Recipe courtesy of Kelsey Nixon

Pan Seared Veal Chop with Rosemary

Recipe courtesy of Food Network Kitchen

Marinated Beef Tenderloin Skewers with Mustard Horseradish Cream

Recipe courtesy of Nancy Fuller

Pork Tenderloin with Mushroom Stuffing and Pan-Seared Onion and Apples

Recipe courtesy of Canadian Living Magazine

Seared Pork Tenderloin with Fry Pan Quick Fruit Chutney

Recipe courtesy of Kathleen Daelemans

Roasted Beef Tenderloin with Rosemary, Chocolate and Wine Sauce

Recipe courtesy of Ellie Krieger

Oscar-Stuffed Beef Tenderloin with Rosemary Potatoes and Bearnaise

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Latest Stories