Recipe courtesy of Brett Youmans

Rosemary-Scented Beef Tenderloin Skewers with Cabernet-Shallot Jam and Grilled Brussels Slaw

  • Level: Intermediate
  • Total: 1 hr 15 min
  • Active: 50 min
  • Yield: 2 to 3 servings
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Ingredients

Steak:

6 fresh rosemary branches, 10 to 12 inches long

3 pounds beef tenderloin (preferably all-natural and certified-organic grass-fed), cut into twenty-four 1 1/2-inch-thick cubes, room temperature

3 tablespoons extra-virgin olive oil

1 tablespoon minced garlic

1 tablespoon unsalted butter

1 cup thinly sliced shallots

3/4 cup Beringer Founders' Estate Cabernet Sauvignon

1/3 cup light brown sugar

1 3/4 teaspoons coarse sea salt

1 3/4 teaspoons freshly ground black pepper

Vegetable oil, for grill rack

1 medium lemon, sliced into 6-wedges

Brussels Sprouts:

8 ounces Brussels sprouts, ends trimmed, halved through the core

2 teaspoons extra-virgin olive oil

1/4 teaspoon coarse salt

1/4 teaspoon coarsely ground black pepper

2 thick slices hardwood-smoked peppered bacon, excess fat trimmed, cut into 1/4-inch crosswise slices

1/4 cup thinly sliced shallots

1 tablespoon apple cider vinegar

Directions

  1. For the steak skewers: Preheat a grill to medium-high heat. To make the skewers, strip the rosemary leaves from the branches except for the top 2 inches. Finely chop the leaves.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve the skewers with the lemon wedges, shallot jam, warm Brussels slaw and glass of delicious Beringer Founders' Estate Cabernet Sauvignon! 

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