Recipe courtesy of Daisuke Utagawa

Rosemary Pan Seared Beef Tenderloin Skewers

  • Level: Easy
  • Total: 46 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 6 min
  • Yield: 2 servings
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1/2 pound beef tenderloin, cleaned

2 bamboo skewers

Sea salt

Fresh ground black pepper

4 rosemary sprigs

2 tablespoon cold pressed extra-virgin olive oil, plus 2 tablespoons


  1. 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.

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