500 g Beef tenderloin
200 g Okra pods
1 tbsp Red wine vinegar
5 sheet Sage
2 tbsp cooking oil
2 clove garlic
1 tbsp maple syrup
3 tbsp olive oil
1 pinch pepper (ground)
4 units red onions
3 sprig rosemary
1 pinch sea salt
Cut the beef into bite-sized chunks. Peel the red onions and coarsely dice them.
Ingredients
500 g Beef tenderloin, 4 units red onions, 200 g Okra pods
To make the marinade, wash the sage, shake it dry and pluck the leaves. Peel and thinly slice the garlic. Put all of the marinade ingredients in a bowl and mix well. Put the diced meat and onions in the bowl, mix with the marinade and leave to marinate for at least 30 minutes (preferably overnight).
Ingredients
5 sheet Sage, 3 sprig rosemary, 2 clove garlic, 1 tbsp Red wine vinegar, 1 tbsp maple syrup, 3 tbsp olive oil, 1 pinch sea salt, 1 pinch pepper (ground)
Then skewer the meat and onions alternately on 3 kebab skewers per portion.
Heat up a frying pan or the Tepan to 230°C and sear the skewers all over for 2-3 minutes. Then, remove them from the pan or the Tepan, cover them and leave them to rest (e.g. in the BORA multi-drawer or in the BORA X BO at 50°C) so that they are wonderfully succulent and cooked to medium doneness.
Ingredients
2 tbsp cooking oil
728
58.06 g
46.16 g
20.11 g
