Grilled brochettes, by pierre franey


Ingredients

1 1/2 lbs filet mignon
2 red onions, about 1/2 lb
2 large green bell peppers
8 cherry tomatoes
1 tbsp lime juice
1 tbsp ground coriander
2 tsp finely chopped garlic
1/4 tsp hot pepper flakes
1/2 tsp ground cumin
1/2 cup dry red wine
2 tbsp olive oil
2 tbsp dijon-style mustard
salt and freshly ground pepper to taste
4 tbsp coarsely chopped fresh cilantro

How to prepare

Preheat a charcoal grill or an oven broiler until very hot. If wooden skewers are to be used, soak them in water until ready. Cut the beef into 1″ cubes. There should be 24 cubes. Peel and cut the onion’s into 24 (1″) cubes. Cut away and discard the pepper cores and remove the seeds. Cut the peppers into 24 (1″ ) cubes. Cut away and discard the tomato cores. In a non-reactive bowl, combine the lime juice, coriander, garlic, hot pepper, cumin, wine, oil, mustard, salt and pepper. Mix well and marinate the meat, onions, peppers and tomatoes for 15 minutes. Drain the meat and vegetables, reserving the marinade for basting. Place equal portions of meat, onions, tomatoes and peppers on each skewer. If the brochettes are to be cooked under the broiler, arrange them on a rack 4″ from the source of heat, leaving the door slightly ajar. Cook about 4 minutes for rare, basting and turning often. Cooking time is the same for grilling. Meanwhile, in a saucepan, reduce the marinade by half. Serve brochettes sprinkled with chopped cilantro and the hot marinade. Yield: makes 4 servings.

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