Beef Kebabs With Remoulade Sauce

Ingredients

• Servings: 4
• 500 g rump steak, cut thick
• 1 clove garlic
• 2 tablespoons oil
• 1/4 teaspoon black pepper, freshly ground
• 1 onion
• 1 green pepper
• 100 g button mushrooms
• 2 egg yolks
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 2 tablespoons capers
• 1/4 cup gherkin, chopped
• 1 teaspoon mustard seeds
• 2 teaspoons fresh tarragon, chopped
• 1 tablespoon parsley, chopped
• to taste salt
• to taste fresh ground pepper

Recipe

• 1 cube the meat, discarding any fat.
• 2 crush, peel and mash the garlic. combine garlic, oil and pepper.
• 3 peel and cut the onion into 5cm cubes.
• 4 deseed and dice the green pepper into 5cm pieces.
• 5 thread meat, onion, green pepper and mushroom on to soaked bamboo skewers. brush each kebab with oil mixture then leave to marinate for 30 minutes.
• 6 barbecue on a preheated barbecue until beef is medium rare or as preferred. serve immediately with remoulade sauce.
• 7 remoulade sauce: beat egg yolks until pale then start beating in the oil drop by drop. as the mixture thickens the oil can be added in a thin stream, but do not add too quickly or mixture will curdle.
• 8 stir in the lemon juice, capers, gherkins, mustard, tarragon and parsley.
• 9 season with salt and pepper to taste.