Before preparing the ingredients, submerge your bamboo skewers in water. Also, bring a large pot of salted water to a boil.
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.
Beef Tenderloin (2 lb)
Assorted Color Bell Peppers (3)
into large chunks.
Thread the cubes of beef tenderloin and sweet peppers onto the water soaked bamboo skewers. Season with
Kosher Salt (to taste)
Cayenne Pepper (to taste)
Saute the kebobs in
Garlic (1 clove)
Olive Oil (2 Tbsp)
until rare, about 1 minute on each side.
Let rest for 5 minutes.
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.
Coarsely chop the
Sun-Dried Tomatoes in Olive Oil (2 cups)
Assorted Color Bell Peppers (1 cup)
Fresh Cilantro (2 Tbsp)
, minced garlic.
Sauté the Bell Peppers and Garlic in Olive Oil until tender for about 4 minutes.
Mix the sautéed vegetables into the mashed potatoes.
Heavy Cream (1/4 cup)
Butter (2 Tbsp)
Plate and serve with grated
Horseradish (to taste)