Grilled Skewer with Beef Tenderloin and Vegetables
Ingredients
(Serves 4)
400g beef tenderloin tips
2 tsp "RIND" spice blend
12 radishes
3–4 sweet potatoes
250 g green asparagus
4 very fresh egg yolks
2 tsp Dijon mustard
juice of one lemon
200 ml neutral oil
sea salt
Preparation
For the skewers:
Cut the beef tenderloin into cubes about 2 cm in size. Use 3–4 cubes for 4 skewers (about 20 cm). Skewer the cubes alternately with radishes. Wash the sweet potatoes and cut them into slices about 2 cm thick. Brush with olive oil. Trim the green asparagus and peel the lower third.
For the mayonnaise:
Whisk the egg yolks with mustard, lemon juice, salt, a pinch of sugar, and the RIND spice blend.
Gradually add oil and whisk or blend with a hand blender until you have a creamy mayonnaise.
Grill the sweet potatoes, beef tenderloin skewers, and asparagus on a fire plate, plancha, or over direct heat.
Season with salt and a little spice blend, plate, and enjoy.
