This week you'll be getting a few special editions of the newseltter with some more of Chef Johan's beef recipes, and lots of tips for grilling beef.

In This Issue:
= Beef Tenderloin Recipe
= Beef Kabob Recipe, Chef Johan - Guest Chef
= Chef Jay Asks, Vote for ME!

I forgot to mention in the last newsletter that all subscribers to The Heat are eligible to download a free copy of my cookbook, "Grillin' With Heat!". Just click this link to get yours now!

Sticking with the theme this week, Beef Recipes, I am going to show you some different ways to cook beef, both outdoors on your grill and in the kitchen. We'll have some mexican beef recipes, a Jamaican beef patty recipe, and a Cajun seasoned beef recipe in the next few days.

Today we've got a barbecue rub beef tenderloin recipe that will knock your socks off, and it only takes a few minutes to prepare. And, we have a beef kabob recipe with a delicious horseradish marmalade sauce for dipping.

These can be served with your favorite grilled vegetables or a fresh garden salad, or if you prefer just, eat the beef. Now, enjoy these recipes, more tomorrow!

Beef Kabob Recipe

Ingredients:
3 garlic cloves, pressed
2 tbsp. soy sauce
1 tbsp. pepper
1 lb. tender beef, such as top sirloin or loin, about 3/4 to 1" thick and trimmed of fat

Onion Horseradish Marmalade
1 lb. red onion, diced
1 tbsp. olive oil
1 tbsp. brown sugar, firmly packed
1/3 cup red wine vinegar
1/3 cup white wine
2 tsp. horseradish, prepared

Directions:
- In a bowl, mix garlic, soy, and pepper. Cut beef into 1/4" thick strips about 3" long. Mix with seasonings. Cover and chill for 1 hour or up until the next day.
- Weave slender skewers through the meat, keeping strips flat. Place on a grill 4-6" above a solid bed of hot coals (you can hold your hand at grill level for only 2-3 seconds). Turn to brown evenly, about 3-4 minutes. Serve meat, on or off skewers, with marmalade.

Onion-Horseradish Marmalade:
- In a 10-12" frying pan over medium-high heat, mix onions, olive or salad oil, and brown sugar. Cover; stir occasionally until any juices have evaporated and onion is golden brown, about 8 minutes.
- Add red wine vinegar, white wine and horseradish; stir often, uncovered, until liquid evaporated, about 6 minutes. Serve warm or cool. If made ahead, let cool, cover and chill up to 3 days.
- Makes about 1 cup.

Directions:
- Combine first 5 ingredients in small bowl.
- Pre-heat barbeque grill (high heat).
- Rub spice mixture generously into both sides of steaks.
- Grill tenderloin steaks to desired doneness, about 3 minutes per side for medium-rare.
- Serve hot.

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