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RECIPE
13 INGREDIENTS12 STEPS1HR

Beef Kebab with Rainbow Puree

5.0
3 Ratings

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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 Time

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:
4
Serves 4
2 lb
Beef Tenderloin
3
Assorted Color Bell Peppers
2 Tbsp
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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Nutrition Per Serving

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CALORIES
1129
FAT
77.4 g
PROTEIN
56.3 g
CARBS
55.5 g

Cooking Instructions

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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 Potato (1.25 pound) 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 pound) 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 Garlic (1 clove) and minced Olive Oil (2 tablespoon) 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 (8 ounce) and the Assorted Color Bell Peppers (1 cup), Fresh Cilantro (2 tablespoon), minced garlic.
Step 9
Sauté the Bell Peppers and Garlic in Olive Oil 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 tablespoon) just combined.
Step 12
Plate and serve with grated Horseradish (to taste). Enjoy!

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Nutrition Per Serving
Calories
1129
% Daily Value*
Fat
77.4 g
99%
Saturated Fat
30.0 g
150%
Trans Fat
0.0 g
--
Cholesterol
233.7 mg
78%
Carbohydrates
55.5 g
20%
Fiber
8.8 g
31%
Sugars
14.3 g
--
Protein
56.3 g
113%
Sodium
296.5 mg
13%
Vitamin D
--
--
Calcium
203.8 mg
16%
Iron
7.5 mg
42%
Potassium
1302.5 mg
28%
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