This scrumptious skewers can be served as a entree or as a nibble with drinks.
1 lb. beef rump
1/4 cup olive oil
3 tbs. freshly grated horseradish or prepared hot horseradish sauce
2 tbs. rosemary needles or 1 tsp. dried
1 1/2 tbs. red wine vinegar or balsamic vinegar
2 tbs. Worcestershire sauce
2 tbs. port
1 cup creme fraiche of sour cream
1/2 tsp. Dijon mustard
1/3 tsp. kosher salt
1/4 cup chopped chives
Cut the beef into 1″ squares and put into a resealable bag or large bowl. Add 1 tbs. of the horseradish, the rosemary, vinegar, Worcestershire sauce and port. Combine well and set aside for at least 20 minutes, or chill overnight.
Let the meat come to room temperature if it was chilled. Soak about 10 bamboo skewers in water at the same time, then thread 3 – 4 pieces of meat onto each.
Make the dip by whisking together the creme fraiche or sour cream with the remaining horseradish, mustard, salt and most of the chives. Place in a bowl and sprinkle the remaining chives on top. Set aside.
Heat a grill or griddle and cook the skewers for 2 minutes per side for rare, then remove to a plate. Serve with the horseradish dip.
Cooking with Nigella 