Skewers of filet mignon
To the barbecue!
You need: (for 4 people)
- 700g of beef tenderloin
- 12 cocktail tomatoes (and/or courgette, or other seasonal vegetable)
- 9cl of truffle balsamic
- 1 small red onion
- Salt & Pepper
- Preheat the barbecue.
- Cut the beef into regular cubes.
- Alternate the cubes of filet mignon, red onion and cocktail tomatoes on skewers.
- Season with salt and pepper.
- Place the brochettes on the hot, oiled barbecue grill and cook for 6 to 8 minutes, turning them over from time to time, to ensure that they are cooked rare.
- Meanwhile, in a saucepan, bring the truffle balsamic to the boil for a few minutes and then simmer for 4 minutes over low heat.
- Serve the sauce with the brochettes.
Tip: This recipe can also be created with Espelette pepper vinegar or wild blackberry balsamic.
