| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef tenderloin, cut into |
|
|
1-inch cubes |
| 4 |
|
Cloves, large garlic |
|
|
finely slivered |
| 4 |
|
Bay leaves, large crumbled |
| 1/3 |
c |
Melted unsalted butter |
| 1 |
T |
Olive oil |
| 1/2 |
t |
Freshly ground black pepper |
| 1/2 |
t |
Salt |
INSTRUCTIONS
Adapted from "The Food of Portugal." Place all ingredients in a
shallow baking dish and toss well. Let marinate in the refrigerator 2
hours or up to 2 days, tossing the mixture occasionally. Let stand at
room temperature while preparing the grill. Thread the beef on 6 or 8
long metal skewers, dividing the total amount evenly. Heat the
marinade in a small saucepan 2 to 3 minutes, brush lightly over the
espetada. Cook by one of the following methods: Over charcoal: Pour
the remaining marinade into a small heavy saucepan and set at the edge
of a grill, adjusted so that it is about 5 inches above white-hot
coals. Lay the skewered beef on the grill and cook, turning often,
about 5 minutes for very rare, 7 minutes for rare, and 9 to 10 for
medium-rare, brushing frequently with marinade. In the broiler: Lay
the skewers on a lightly greased broiler pan, place 5 to 6 inches from
the heat, then broil, turning frequently, about 6 minutes for very
rare, 8 minutes for rare, and 10 for medium-rare. Brush frequently
with marinade. REBECCA RADNOR <JAPLADY@NWU.EDU> REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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