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Toss together the beef, 2 tablespoons oil, the garlic and 1 teaspoon of the minced rosemary and set aside. Heat the butter and remaining olive oil in a medium fireproof skillet on the grill. Add the shallots and remaining 1/2 teaspoon rosemary and cook until softened, about 10 minutes. Stir in the wine, brown sugar, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until thickened, 10 to 15 minutes.
Meanwhile, thread 4 beef cubes onto each rosemary branch. Sprinkle with the remaining salt and pepper. Brush the grill grates with vegetable oil and then grill the beef until medium rare, 3 to 5 minutes per side. Lightly grill the lemon wedges. Remove the skewers and let rest.
For the slaw: Toss the sprouts with the olive oil to coat. Sprinkle with the salt and pepper and toss again. Transfer to a perforated stainless-steel grill pan on the grill and roast, turning, stirring and shaking the pan occasionally, until bright green and lightly charred, 4 to 6 minutes. Remove from the heat. Transfer the sprouts to a food processor fitted with the shredder attachment until shredded or coarsely chop by hand and set aside.
Cook the bacon in a 12-inch or larger fireproof skillet until browned and crisp, 6 to 8 minutes, and then transfer to a paper towel to drain using a slotted spoon. Add the shallots to the rendered bacon fat and cook until softened and translucent, 3 to 4 minutes.
Add the shredded Brussels sprouts and saute until they have wilted a bit but remain crisp-tender, 1 to 3 minutes. Remove from the heat, stir in the vinegar and top with the reserved bacon.
Wine Pairing Selection: Beringer Founders' Estate Cabernet Sauvignon