Moe requested Beef Tenderloin Kabobs for his birthday dinner. A meal that I have been making for him for over 30 years. The original recipe came from a Detroit newspaper.
This morning before leaving for work, I cut the tenderloin into nice size cubes and rubbed them with garlic, fresh chopped rosemary, salt, pepper and a little olive oil. I skipped the red wine that the original recipe called for. I favour rubs over marinades. Especially when it comes to something like beef tenderloin. It really doesn’t need to be tenderized.
We have a tradition of always having something with strawberries as Moe’s birthday “cake/dessert. Tonight it was the Strawberry Meringue Roulade. I made the meringue first and got it into the fridge before grilling the beef. It only takes about 15 minutes to bake, and 20 minutes to cool before it is filled with sweetened whipped cream and strawberries. I posted the recipe for this back in April.
Home Cookin Chapter: Recipes From Thibeault’s Table
Beef Tenderloin – Kabobs
2 pounds beef tenderloin, cut into
cubes (from 1 inch to 2 inches)
2 – 3 cloves of garlic minced
1 large shallot, chopped
2 tablespoons fresh thyme
chopped/ and/or Rosemary
2 tablespoons fresh parsley
1 cup red wine
1/2 cup olive oil
Black Pepper – Coarsely Ground
2 Green Peppers cut into squares
2 large white onions- cut into 1/4’s
(option: Large Cherry Tomatoes)
Cut beef tenderloin in to nice size cubes. Mix together all of the other ingredients and marinate the beef for about 4 to 6 hours.
Par Boil onions and green peppers for less than one minute. Drain and cool in ice water.
Remove meat from Marinade and thread onto metal or wooden skewers, placing a piece of green pepper and onion in between each piece of meat.
Grill on high heat. Turn a few times. Tenderloin should be served rare to medium rare so these do not take long to cook, depending on your grill.