Beef Tenderloin Kabobs
Note: I vary this recipe every time I make it. I omit the red wine as I do not like the texture of beef tenderloin marninated in red wine. This cut is so tender it just needs to be seasoned not marinated.
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 (I use Rosemary)
2 tablespoons fresh parsley
1 cup red wine (I omit)
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.