RECIPE
13 INGREDIENTS12 STEPS1HR

Beef Kebab with Rainbow Puree

5.0
3 Ratings
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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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These Beef Kebobs are a fun, fresh, and delicious meal that's impressive and easy to make! The addition of the sautéed peppers, sun-dried tomatoes and freshly grated horseradish to the 'Rainbow Puree' add a great flavor to this tasty and colorful potato dish.

1HR

Total Cooking Time

13

Ingredients
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
2 lb
Beef Tenderloin
3
Assorted Color Bell Peppers
1 clove
Garlic , minced
to taste
Cayenne Pepper
to taste
2 cups
Sun-Dried Tomatoes in Olive Oil
1 cup
Assorted Color Bell Peppers , chopped
1/4 cup
Heavy Cream
2 Tbsp
to taste
Horseradish , grated
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Directions

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Step 1
Before preparing the ingredients, submerge your bamboo skewers in water. Also, bring a large pot of salted water to a boil.
Step 2
Add the Yukon Gold Potatoes (4 cups) to the boiling water, and allow to boil under tender, but not falling apart, about 20 minutes. While the potatoes are boiling, begin assembling the kabobs.
Step 3
Chop the Beef Tenderloin (2 lb) and Assorted Color Bell Peppers (3) into large chunks.
Step 4
Thread the cubes of beef tenderloin and sweet peppers onto the water soaked bamboo skewers. Season with Kosher Salt (to taste) and ground Cayenne Pepper (to taste) .
Step 5
Saute the kebobs in Olive Oil (1 Tbsp) and minced Garlic (1 clove) until rare, about 1 minute on each side.
Step 6
Let rest for 5 minutes.
Step 7
Once the yukon potato are finished, drain them and squeeze them through a potato ricer. If you do not have a potato rice, you can use a masher.
Step 8
Coarsely chop the Sun-Dried Tomatoes in Olive Oil (2 cups) and the Assorted Color Bell Peppers (1 cup) , Fresh Cilantro (2 Tbsp) , minced garlic.
Step 9
Sauté the chopped red, green, and yellow peppers and minced garlic in Olive Oil (1 Tbsp) until tender for about 4 minutes.
Step 10
Mix the sautéed vegetables into the mashed potatoes.
Step 11
Add the Heavy Cream (1/4 cup) and Butter (2 Tbsp) just combined.
Step 12
Plate and serve with grated Horseradish (to taste) . Enjoy!

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