...is another person's dinner. Mike & I went to a beautiful outdoor wedding Friday evening. On our way home, we stopped by the store to pick up a few things. As I was looking over the meat case to see what I wanted to use for the kabobs I was planning for Sunday, an older gentleman held a packge of beef out to me, looked at it in disgust & pronounced it to be "dog food". After he moved on, I picked the package up & noticed it was labeled beef tenderloin. Cut into pieces and just a little under one pound, I snatched it up. At $14.99 per pound, it is an expensive cut of meat, but by using it for kabobs, you don't need as much per person.
Kabobs are a great way to get creative. You can really use just about anything. I did some with peppers & onions & a few with mushrooms & onions. I also did a few of only zuchinni & squash. I served these with roasted red potatoes, but next time will do some type of rice (saffron rice would be great).
KABOBS
3/4 pound beef tenderloin cut into 1" pieces
assorted vegetables cut into 1" chunks
cherry tomatoes
1/4 teaspoon seasoning salt
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon water or Red wine
2 teaspoons Dijon-style mustard
1 Teaspoon Salt
1/4 Teaspoon Pepper
Soak wooden skewers in water for about 30 minutes. In large bowl, whisk together seasoning ingredients; add beef & veggies, tossing to coat. Alternately thread pieces of beef & veggies onto skewers, ending each with a cherry tomato. Place on preheated grill pan. Grill 5-7 minutes on each side or until at desired doneness.
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1 comment:
Sounds yum! Hmm . . . can't believe he called it dog food though. Tenderloin is one of my favorite cuts for it's versatileness.
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