Filet Mignon Rosemary Skewers


Take finger food to a new level with these festive Filet Mignon Rosemary Skewers. Beef tenderloin served with a red wine balsamic reduction is a culinary marriage made in heaven that your guests will love.

Filet, bell pepper, mushroom, and rosemary are so complementary and versatile. The red wine balsamic reduction adds another dimension of deep, rich flavor.

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Filet Mignon Rosemary Skewers | Give it Some Thyme - beef tenderloin served with a red wine balsamic reduction is a culinary marriage made in heaven that your guests will love! #filetmignon #filetmignonrecipes #filetmignonappetizer #filetmignonappetizerrecipes #filetmignonappetizerredwines #christmasappetizers #christmasappetizerseasy #holidayappetizers #holidayappetizerseasy #appetizerskewers #giveitsomethyme

If red wine and balsamic vinegar aren’t exactly up your alley, pesto, tomatillo verde, or horseradish cream sauce would work great as well.

Filet Mignon Skewer Ingredients - beef tenderloin, red bell pepper, mushrooms and rosemary

I found it best to either broil or roast the beef and vegetables prior to skewering for two reasons.

First, the rosemary will basically char in the oven and not look very appetizing if assembled before cooking.

Filet Mignon Piece Close Up Coated in Marinade Before Roasting

Second, the meat will be done before the veggies. We’re a medium-rare gang so the filet cubes will only take 5-6 minutes, whereas, it’ll take closer to 15 for the peppers and mushrooms to brown and soften.

It would be a crying shame for filet to turn into shoe leather so roasting on separate pans is your best bet.

Red Bell Pepper and Mushroom Slices for Skewers

Once everyone’s happily roasted and cooled off a bit, get skewering!

Filet Mignon Skewer Ingredients Ready to Assemble

You can’t beat the presentation rosemary sprigs have to offer, but you won’t hurt my feelings if you’d rather use large toothpicks or 6-inch bamboo skewers. What makes you happy, makes me happy. 🙂

Filet Mignon Rosemary Skewer Close Up - #filetmignon #filetmignonrecipes #filetmignonappetizer #filetmignonappetizerrecipes #filetmignonappetizerredwines #christmasappetizers #christmasappetizerseasy #holidayappetizers #holidayappetizerseasy #appetizerskewers #giveitsomethyme

Next, arrange the skewers on a platter, serve with the red wine reduction or sauce of choice, and watch your party-goers smile. Enjoy!

Filet Mignon Rosemary Skewers Served with a Red Wine Balsamic Reduction |


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Filet Mignon Rosemary Skewers with Red Wine Balsamic Reduction

These festive, tender Filet Mignon Rosemary Skewers certainly rise to the occasion. A special starter your guests will love!
Course Appetizer
Cuisine American, Gluten Free
Keyword filet mignon, finger food, gluten free appetizer
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 24 skewers
Author Kim Peterson


Red Wine Reduction

  • 2 tablespoons unsalted butter
  • 3 tablespoons minced onions or shallots
  • 1 ½ tablespoons minced garlic
  • ½ teaspoon kosher salt
  • 1 ½ cups medium-bodied red wine, such as Pinot Noir
  • 6-8 black peppercorns
  • 1 small sprig of rosemary, cut into pieces
  • ¼ cup balsamic vinegar


  • 24 rosemary sprigs, 3-4 inches long for assembling
  • 1 ½ lbs beef tenderloin, trimmed of excess fat, cut into 24 1-inch cubes
  • 2 tablespoons olive oil, divided
  • 2 tablespoons red wine reduction, or balsamic vinegar
  • 1 ½ teaspoons fresh rosemary, finely chopped
  • 2 medium red bell peppers or 1 large, cut into 24 1-inch squares
  • 8 ounces baby portobello mushrooms, cut into 24 ¼-inch slices
  • Salt and pepper


Red Wine Reduction

  • In a small saucepan over medium heat, melt the 2 Tbs. butter. When it foams, add the onion or shallots and sauté until translucent, about 5 minutes.
  • Add garlic and salt to the pan, and cook 1 minute. Increase the heat to high and add the wine, peppercorns and rosemary. Cook until reduced by half, about 8 minutes.
  • Add the vinegar and cook until reduced to about one-third, about 5 minutes more.
  • Remove from heat, strain mixture through a fine sieve into a bowl and set aside. Yields about ½ cup. (Can be made 1 day ahead. Cover and refrigerate. Reheat over medium heat or microwave when ready to use.)


  • Preheat oven to 425°F. Remove bottom half of rosemary leaves from each sprig. Snip the woody end with scissors to create a sharper point. Set aside. Finely chop 1 ½ teaspoons of the leaves for this recipe and reserve the rest for another use.
  • Place beef in a medium bowl. Add 1 tablespoon olive oil, 2 tablespoons red wine reduction, and rosemary. Toss to coat. Spread the beef in a single layer on a rimmed baking sheet. Sprinkle with salt and pepper.
  • Spread the peppers and mushrooms on another rimmed baking pan. Drizzle with remaining 1 tablespoon of olive oil and sprinkle with salt and pepper.
  • Bake the beef 5-6 minutes, stirring halfway through, for medium rare. Cook longer if desired (8 minutes will be medium to medium-well). Bake the vegetables 12-14 minutes until they soften and begin to brown, stirring halfway through.
  • To assemble, skewer 1 mushroom slice, 1 pepper square, and 1 beef cube onto the prepped rosemary sprigs. Arrange on a platter and serve with remaining red wine balsamic reduction.



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