for 4 person

Mayonnaise

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

Skewers

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

How it's done

Mayonnaise

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.

Skewers

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.

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