Rosemary Pan Seared Beef Tenderloin Skewers

• 1/2 pound beef tenderloin, cleaned
• 2 bamboo skewers
• Sea salt
• Fresh ground black pepper
• 4 rosemary sprigs
• 2 tablespoon cold pressed extra-virgin olive oil, plus 2 tablespoons

1. Cut the beef into 1-inch cubes, then skewer them with bamboo sticks and season the beef with salt and freshly ground black pepper to taste.
2. Pour 2 tablespoons of the olive oil on the beef skewers, lay the rosemary on top of the beef and cover the plate with plastic wrap and refrigerate for 30 minutes.
3. Heat a medium sized frying pan over high heat with 2 tablespoons of olive oil, then place the beef skewers in the pan.
4. After 1 to 2 minutes, flip the beef skewers, at this point lay rosemary in the pan as well.
5. Cook to desired tenderness.
6. Serve with rosemary over the skewers.

beef tenderloin, bamboo skewers, salt, fresh ground black pepper, rosemary sprigs, cold pressed

Taken from www.foodnetwork.com/recipes/rosemary-pan-seared-beef-tenderloin-skewers-recipe.html (may not work)