Preparation time: 5 minutes
Marinating time: 12-24 hours
Cooking time: 10-15 minutes

1. Make the marinade. Cut the meat into 2 cm (1") cubes, add to the marinade and let marinate for 12-24 hours in the refrigerator.
2. Crumble the rosemary into a ramekin, add the oil and let marinate for several hours.
3. Drain the meat. Assemble the brochettes by alternating cubes of meat and tomato wedges onto skewers. Brush them with the rosemary oil and salt lightly.
4. Grill the brochettes for 7-8 minutes, turning occasionally.
5. Strain the marinade, reduce by half over low heat, add the crème fraîche and let thicken for 2-3 minutes.
6. Serve the brochettes sprinkled with pink and green peppercorns and drizzled with the sauce.