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
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
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