Ingredients

• 1/2 pound beef tenderloin, cleaned
• 2 bamboo skewers
• Sea salt
• Fresh ground black pepper
• 4 rosemary sprigs
• 2 tablespoon cold pressed extra-virgin olive oil, plus 2 tablespoons

Instructions

1. Cut the beef into 1-inch cubes, then skewer them with bamboo sticks and season the beef with salt and freshly ground black pepper to taste. Pour 2 tablespoons of the olive oil on the beef skewers, lay the rosemary on top of the beef and cover the plate with plastic wrap and refrigerate for 30 minutes. Heat a medium sized frying pan over high heat with 2 tablespoons of olive oil, then place the beef skewers in the pan. After 1 to 2 minutes, flip the beef skewers, at this point lay rosemary in the pan as well. Cook to desired tenderness. Serve with rosemary over the skewers.