Main
Skillet Kebab
Diced beef tenderloin served with separately sautéed vegetables in a wide cast iron pan.
- Servings
- serves 6–8
- Pan used
- Cast Iron Pan 40 and Cast Iron Pan 26
Ingredients
- 1 kg beef tenderloin
- 500 g mushrooms
- 500 g red pointed peppers
- 500 g green peppers
- 500 g shallots
- 500 g cherry tomatoes
- 1 head garlic
- 50 g butter
- 20 g cooking oil
- Salt and spices to taste
Method
- Dice the beef. Cut the peppers and mushrooms into large pieces; peel the shallots and garlic.
- Heat the 40 cm pan over medium heat. Melt some of the butter and add the beef.
- Cover and cook until the meat releases and reabsorbs its juices. Check tenderness before removing from the heat.
- Heat the remaining butter and oil in the second pan. Sauté the onions, garlic, peppers and mushrooms, turning occasionally.
- Add the cherry tomatoes towards the end. Season and cook without letting the vegetables fall apart.
- Combine the sautéed vegetables with the cooked beef and serve hot.
