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Beef tenderloin and chorizo brochettes with plum and coriander


12 minutes


10 minutes



Beef tenderloin and chorizo brochettes with plum and coriander
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10 ml (2 tsp.) vegetable oil
1 French shallot, chopped
1 garlic clove, chopped
10 ml (2 tsp.) coriander seeds, ground
160 ml (2/3 cup) red wine
250 ml (1 cup) plum sauce
Bamboo skewers
500 g (1 lb.) large beef tenderloin cubes
200 g (7 oz.) chorizo, cut into 1 cm (1/2 in.) slices
1 small red onion, cut into cubes
1 small red bell pepper, cut into cubes


  1. In a small saucepan, heat the oil over medium heat and sauté the shallot, garlic and coriander for 1 minute.
  2. Add the wine and let simmer for 1 minute.
  3. Add the plum sauce, mix well and remove from heat. Let cool.
  4. Soak the bamboo skewers in water for 15 minutes.
  5. Prepare the brochettes by alternating beef, chorizo, onion and bell pepper.
  6. Place the brochettes on a large plate.
  7. Brush with a bit of the sauce from the first step and refrigerate for 20 minutes.
  8. Preheat barbecue to high heat.
  9. Place the brochettes on the hot barbecue and reduce heat to medium. Grill for 7 to 8 minutes or until desired doneness.
  10. Turn and brush the brochettes with the sauce several times while cooking.
  11. Serve immediately.

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