Tarragon and Garlic Butter Beef Skewers with Fennel Slaw

Here is a Tarragon and Garlic Butter Beef Skewers with Fennel Slaw Recipe...

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INSTRUCTIONS

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.

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

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

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