For many, summer is almost a synonym for barbecue. But sometimes I don’t feel like wasting time pickling meat, and then you can take this simple recipe. Just take the most the best meat, for example, beef tenderloin, and the main highlight of it gives a sauce full of flavoring nuances. Share with friends: 
Time: 30 minutes Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 680 gr. beef tenderloin steak, diced 4 cm.
- 250 gr finger potatoes, cut in half lengthwise lengths
- 2 tbsp. l olive oil
- 1 bunch of asparagus stalks, cut into 5 cm slices.
- 1/4 Art. ketchup
- 2 tbsp. l Dijon mustard
- 2 tbsp. l balsamic vinegar
- 1 tbsp. l Worcestershire sauce
- 2 tsp steak sauce
- A pinch of red chili flakes
Recipes with similar ingredients: beef, potatoes, asparagus, Dijon mustard, balsamic vinegar, Worcestershire sauce, sauce for steak, red pepper flakes, ketchup
Recipe preparation:
- Preheat the grill to moderate heat and grease the wire rack vegetable oil.
- Put the potatoes in a microwave-safe bowl, cover and cook in the microwave for about 5 minutes, until it will not become slightly soft. In a large bowl, stir the beef with olive oil and season with salt and pepper. String eight 25 cm wooden skewers beef, potatoes and asparagus.
- In a small cup, mix ketchup, Dijon mustard, balsamic vinegar, 2 tbsp. l water, Worcestershire sauce, sauce for steak and flakes of red chili peppers. Fry kebabs periodically turning over until marks from grill, about 6 minutes for frying medium rare. Serve with Sauce for dipping.
