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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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.
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.
Once everyone’s happily roasted and cooled off a bit, get skewering!
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.
Next, arrange the skewers on a platter, serve with the red wine reduction or sauce of choice, and watch your party-goers smile. Enjoy!
Be sure to check out more delicious starters!
Filet Mignon Rosemary Skewers with Red Wine Balsamic Reduction
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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