Beef Brochettes With Mustard Garlic Cream

• 1 rump steak, cut into ten 1in cubes
• 2 tablespoons olive oil
• salt & freshly ground black pepper
• 1 head garlic, bulb roasted
• 1 tablespoon whole grain mustard
• 5/8 cup heavy cream
• 1/4 ounce butter
• 2 ounces French beans, topped and tailed
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 lemon, juice of

1. Heat a griddle or large, heavy-based frying pan over a high heat.
2. Thread 5 cubes of beef each onto a skewer. Brush the beef with a little olive oil and season with freshly ground pepper only.
3. Squeeze the roasted garlic into a food processor with the grain mustard and the cream, blend for 15 seconds and reserve.
4. Cook the beef skewers on the preheated griddle. Cook for 1 and a half minutes on each side for rare, longer if you prefer your beef well done.
5. Heat the remaining olive oil and the butter in a wok. Toss in the green beans and the pepper strips. Fry, stirring often, for 2 minutes, while the beef is griddling. Add a squeeze of lemon juice and season the beans with salt and freshly ground pepper.
6. Let the beef rest while placing the bean and pepper mixture on a plate. Top with the beef skewers and drizzle over the reserved mustard garlic cream.

rump steak, olive oil, salt, garlic, whole grain mustard, heavy cream, butter, beans, red bell pepper, yellow bell pepper, lemon

Taken from www.food.com/recipe/beef-brochettes-with-mustard-garlic-cream-233794 (may not work)