Garlic and tarragon butter beef skewers with fennel slaw

Name: Garlic and tarragon butter beef skewers with fennel slaw
Yield: 4
Ingredients: 2 garlic cloves, crushed; 2 tbs tarragon leaves, finely chopped; Finely grated zest of 1 lemon, plus extra charred wedges to serve; 100g unsalted butter, softened; 800g beef rump; 1⁄4 cabbage, thinly sliced (we used red); 1 fennel, bulb thinly sliced, fronds picked; 2 tsp Dijon mustard; 2 tbs white wine vinegar; 1⁄2 tsp fennel seeds, crushed

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Sep 05, 2016

Not only is this dish easy to cook, but the whole family will love these tasty, packed-with-flavour beef skewers.

2 garlic cloves, crushed
2 tbs tarragon leaves, finely chopped
Finely grated zest of 1 lemon, plus extra charred wedges to serve
100g unsalted butter, softened
800g beef rump

Slaw

1⁄4 cabbage, thinly sliced (we used red)
1 fennel, bulb thinly sliced, fronds picked
2 tsp Dijon mustard
2 tbs white wine vinegar
1⁄2 tsp fennel seeds, crushed

Method

1.

Combine garlic, tarragon, zest and butter. Season and set aside. For the slaw, combine all the ingredients in a bowl and set aside.
2.

Cut the beef into 3cm pieces and thread onto 12 skewers. Spread half the butter over the skewers. Preheat a barbecue hotplate or chargrill over high heat. In batches, cook the skewers for 6-8 minutes, turning, until charred and cooked to medium. Set aside lightly covered in foil to rest.
3.

Serve skewers topped with any beef resting juices, extra butter, slaw and charred lemon wedges.