Beef Yakitori Recipe with Swiss Gruyère Cheese

Cut the cheese into sticks that are 8mm wide.

Insert the wooden skewer into the length of the cheese.

Slice the beef tenderloin into thin slices about 2mm thick, and lay them flat on the board.

Finely chop the chives, then sprinkle them over the beef with a dash of sweet soy sauce.

To finish, wrap the beef around the Swiss cheese. Sear over medium heat until the cheese is melted.