Beef skewers with Valle Maggia pepper

Beef skewers with Valle Maggia pepper

Total: 25 min. | Active: 25 min.
lactose-free, gluten-free, Low Carb
Nutritional value / portion: 552 kcal
, Fat: 49 g
, Carbohydrate: 2 g
, Protein: 25 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 egg yolk
2 tsp Dijon mustard
2 tsp apple vinegar
½ organic lemon, use a little grated zest and 1 tbsp of juice
10 g Valle Maggia Pepper
1 ½ dl rapeseed oil
¼ tsp salt


400 g beef entrecôtes, cut into strips approx. 2 cm wide
8 wooden skewers, soaked in water for approx. 30 min.
½ tsp salt
a little pepper
rapeseed oil for frying

To serve

2 tbsp fried onions
½ bunch chives, finely chopped
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How it's done

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Place the egg yolk, mustard, vinegar, lemon zest, lemon juice and pepper in a small bowl, beat using the whisk on a mixer. Add the oil drop by drop to begin with, then more gradually, stirring constantly to form a thick mayonnaise, season with salt.


Thread the meat onto the skewers, season. Heat the oil in a non-stick frying pan. Fry the skewers in batches for approx. 1½ mins. on each side, remove, cover and leave to rest for approx. 3 mins.

To serve

Plate up the skewers, top with the mayonnaise, sprinkle with the fried onions and chives.

Good to know
Serve with: Salad
Tip: Instead of Maggia pepper, use crushed pink pepper.

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