Beef Skewers with Blue Cheese

 

                Replace the shiitake mushrooms with wild mushrooms of your choice. Or why not opt for succulent morels in season.

4 skewers

• 400 gr cubes of beef for 2 cm skewers
• 12 shiitake mushrooms, stems removed
• 1 red onion, cut into large cubes
• Salt and pepper
• 30 ml vegetable oil

The rosemary marinade

• 80 ml vegetable oil
• 45 ml sherry vinegar
• 1 sprig of fresh rosemary, shredded
• 2 garlic cloves, minced
• 1 onion, chopped

Blue cheese sauce

• 60 ml white wine
• 250 ml commercial demi-glace
• 60 ml 35% cream
• 30 ml blue cheese, crumbled
• Salt and pepper

1. In a bowl, combine all the marinade ingredients and add the beef cubes; cover and let rest in the refrigerator for at least 4 hours.
2. Assemble the skewers by alternating the cubes of beef, mushrooms and onion; season.
3. Preheat the oven to 400F (200C).
4. Heat the oil over high heat in a skillet and sear the skewers on each side to brown them.
5. Transfer the skewers to an ovenproof dish, deglaze the pan with white wine, then pour in the demi-glace, cream and blue cheese; season and stir well.
6. Pour sauce over skewers; place in the oven and cook the skewers for 6 to 10 minutes, depending on the desired doneness.
7. Serve.

BON APPÉTIT