Pan Seared Beef with Roasted Paprika Cheese Bacon and Broccoli
- 500ml / 1 cup crème fraiche
- 450g / 1 lb beef striploin, sliced
- 225g / 8 oz roasted paprika cheese, crumbled
- 140g / 5 oz bacon, diced
- 250ml / 1 cup water
- 2 tablespoons beef broth
- 2 tablespoons butter for greasing
- 2 teaspoons smoked paprika powder and 1 teaspoon soy sauce (optional)
- 1 head broccoli
- 1 yellow or red bell pepper, sliced
- Salt and black pepper to taste
- 8 wooden skewers
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine ground beef, crumbled cheese, and diced bacon. Mix everything together until just combined.
3. In a separate bowl, whisk together 1 cup (240ml) of crème fraiche, 2 tablespoons (30ml) of water, 1 teaspoon of salt, and a pinch of black pepper until smooth.
4. Add the broccoli florets to the crème fraiche mixture and toss to coat the vegetables evenly.
5. Thread the beef mixture onto wooden skewers, leaving about half an inch (1cm) of space between each piece.
6. Place the skewers on a baking sheet lined with parchment paper and brush them with 2 tablespoons (30g) of melted butter.
7. Roast the skewers in the preheated oven for 15-20 minutes, or until they are cooked to your desired level of doneness.
8. While the beef is cooking, steam the broccoli florets until they are tender but still crisp.
9. Serve the beef skewers hot with steamed broccoli on the side and drizzle with the remaining crème fraiche sauce.
10. Finish with sliced bell peppers and a sprinkle of smoked paprika powder, if desired.
- oven
- baking sheet
- parchment paper
- bowl
- whisk
- wooden skewers
- butter knife
- cutting board
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