This recipe features flavourful, tender beef kebabs sitting on top of creamy infused polenta
with charred corn and avocado slices.
Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hour | Makes: 2-4 servings
INGREDIENTS
– 1 lb. Certified Angus Beef® filet
– 2 nectarines, sliced
– 2 corn on the cob, kernals cut off the cob
– 1 Tbsp. butter
– 1 avocado, sliced
– Basil leaves, for garnish
For the Polenta:
– 2 cups polenta
– 6 cups chicken stock or water
– 1 cup milk
– 1/2 cup Parmesan cheese, grated
– 4 Tbsp. butter
– Salt and freshly ground black pepper
For the Honey BBQ Sauce:
– 3/4 cup tomato sauce
– 1/3 cup beef stock
– 2 Tbsp. Worcestershire sauce
– 1/2 tsp paprika
– 1/2 tsp mustard powder
– 1/2 tsp chili powder
– 1/4 cup honey
– Salt and freshly ground black pepper
DIRECTIONS
- Combine all the Honey BBQ sauce ingredients in a bowl and season with salt and freshly ground black pepper.
- Slice the beef filet into chunks (about 1-inch to 1.5-inch thick) and place into a resealable plastic bag with the honey BBQ marinade and turn to coat. Marinate in the refrigerator for 2-4 hours.
- After marinating time is complete, remove the beef from the refrigerator to allow to come to room temperature.
- Melt a tablespoon of butter in a skillet over a medium-high heat. Add the corn kernals, and cook for about 3 minutes, or until lightly charred. Season with salt and set aside.
- In a medium saucepan, heat the chicken stock until almost boiling. Slowly whisk the polenta into the chicken stock to avoid clumping, then reduce to a gentle simmer. Cook until thickened and smooth, about 15 to 45 minutes, whisking often. Just before serving, stir in butter, milk, grated Parmesan cheese, half the charred corn, and season with salt and pepper.
- Remove the beef from the marinade and thread the beef chunks onto skewers, alternating nectarine wedges with the meat.
- Grill the kebabs on a hot grill or skillet. Baste with the marinade and turn with tongs to cook on all sides until the meat reaches your desired doneness; about 1-2 minutes per side for medium-rare.
- To serve: Spoon the polenta onto plates. Top with the beef kebabs and slices of avocado. Sprinkle the remaining charred corn over the top and garnish with fresh basil leaves, if desired.
NOTE: Soak wooden or bamboo skewers in water for 20 to 30 minutes before cooking to prevent them from burning, or splintering on the grill or in the skillet.
