Rosemary Horseradish Beef Tenderloin Skewers
Recipe type: Dinner
Serves: 8
Melt-in-your-mouth, mildly spicy and herby beef tenderloin skewers that can be served alongside some cauli-potatoes or cauli-rice steaming, sauteed vegetables or a big side salad.
  • 1 3 lb. Grass Fed Beef Tenderloin, cut into bite size pieces
  • 8 Wooden Skewers
  • ⅓ C. Avocado Oil
  • 1 Tlbs. Organic Stone Ground Brown Mustard with Apple Cider Vinegar
  • 1 tsp. Prepared Horseradish (with no nasty fillers)
  • ¼ tsp. Ground Mustard
  • ¼ tsp. Sea Salt or Himalayan Salt
  • 5 Grinds Fresh Black Pepper
  • ¼ tsp. Garlic Powder
  • ¼ tsp. Raw Honey
  • 2 Drops doTERRA Lime Essential Oil or ½ Organic Lime, juiced
  • 3 Drops doTERRA Rosemary Essential Oil or ½ tsp. Dried Rosemary Leaves
  • 6 Cloves of Garlic, crushed
  1. Place wooden skewers in a shallow pan filled with filtered water until ready to use.
  2. Combine marinade ingredients.
  3. In a medium size ceramic or stainless steel bowl (not plastic) place beef cubes and pour marinade over the beef.
  4. Stir until all pieces are coated.
  5. Let marinate for at least 30 minutes all the way up to two hours.
  6. Place beef cubes on wooden skewers.
  7. Grill beef skewers on mediumj heat for 5-6 minutes per side.
  8. Don't overcook these or they will not be tender. They should be cooked medium rare to medium (with a little pink on the inside). *Remember, they will continue to cook a bit after they're off the grill.
Serve with cauli-rice or cauli-potatoes and a side salad or grilled, roasted or steamed vegetables.
Recipe by Feasting On Joy at