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.
Total Time
1hr
5.0
3 Ratings
Author: Chef's Opinion
Servings:
4
Ingredients
•
2
lb
Beef Tenderloin
•
3
Assorted Color Bell Peppers
•
2
Tbsp
Olive Oil
•
1
clove
Garlic
, minced
•
to taste
Cayenne Pepper
•
to taste
Kosher Salt
•
4
cups
Yukon Gold Potatoes
•
2
cups
Sun-Dried Tomatoes in Olive Oil
•
1
cup
Assorted Color Bell Peppers
, chopped
•
2
Tbsp
Fresh Cilantro
•
4
Tbsp
Heavy Cream
•
2
Tbsp
Butter
•
to taste
Horseradish
, grated
Cooking Instructions
1.
Before preparing the ingredients, submerge your bamboo skewers in water. Also, bring a large pot of salted water to a boil.
2.
Add the Yukon Gold Potatoes (1.3 lb) 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.
3.
Chop the Beef Tenderloin (2 lb) and Assorted Color Bell Peppers (3) into large chunks.
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).
5.
Saute the kebobs in Garlic (1 clove) and minced Olive Oil (2 Tbsp) until rare, about 1 minute on each side.
6.
Let rest for 5 minutes.
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.
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.
9.
Sauté the Bell Peppers and Garlic in Olive Oil until tender for about 4 minutes.
10.
Mix the sautéed vegetables into the mashed potatoes.
11.
Add the Heavy Cream (4 Tbsp) and Butter (2 Tbsp) just combined.
12.
Plate and serve with grated Horseradish (to taste). Enjoy!
Nutrition Per Serving
CALORIES
1124
FAT
77.1 g
PROTEIN
56.3 g
CARBS
55.2 g
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