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!
Servings 12 servings
Calories 216kcal
Equipment
Ingredients
Red Wine Balsamic Glaze
- 2 tablespoons unsalted butter
- 3 tablespoons shallots , minced
- 1 ½ tablespoons garlic , minced
- ½ teaspoon kosher salt
- 1 ½ cups red wine , medium-bodied such as Pinot Noir
- 6-8 black peppercorns
- 1 small sprig of rosemary , cut into pieces
- ¼ cup balsamic vinegar
Skewers
- 24 rosemary sprigs , 3-4 inches long for assembling
- 1 ½ pounds beef tenderloin , trimmed of excess fat, cut into 24 1-inch cubes
- ¼ cup red wine balsamic glaze (from above recipe)
- 2 tablespoons olive oil , divided
- 1 ½ teaspoons fresh rosemary , finely chopped
- 2 red bell peppers , cut into 24 1-inch squares
- 8 ounces baby portobello mushrooms , cut into 24 ¼-inch slices
- Salt and pepper
Instructions
Red Wine Balsamic Glaze
- Melt butter in a small saucepan over medium heat, . When it foams, add the 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.
Skewers
- 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 balsamic glaze, 1 tablespoon olive oil and rosemary. Toss to coat.
- Marinate meat up to 4 hours if you have time. Keep in the refrigerator but let sit at room temperature for 30 minutes before roasting. 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). 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 glaze. Enjoy!
Notes
Glaze can be made 3 days ahead. Cover and refrigerate. Reheat over medium heat or microwave when ready to use.
Ensure even cooking by cutting the beef cubes the same size.
Degree of Doneness: 125 – 130 degrees F for medium-rare, 135 – 140 degrees F for medium, and 145 - 150 degrees F for medium-well.
Regular 4 or 6-inch wooden or bamboo skewers can be used instead of rosemary sprigs.
Nutrition
Serving: 2 skewers | Calories: 216kcal | Carbohydrates: 4g | Protein: 11g | Fat: 12g | Cholesterol: 45mg | Sodium: 130mg | Potassium: 357mg | Fiber: 1g | Sugar: 2g | Vitamin A: 681IU | Vitamin C: 26mg | Calcium: 16mg