You’d be surprised how picky some people can be about their food. Sometimes it’s better to create a twist on an old favorite rather than have them screw their face up at something too “new”. This is a fun and easy recipe to dress up a boring steak kabob. The flavor infused by the rosemary is phenomenal and the presentation is a show stopper! Grilling rosemary skewers with filet mignon can make your family or dinner guests feel extra special when they are served this wonderful entree. If you don’t have the luxury of living in a state with a warmer climate, like I do in California, you can grill inside with a grill pan. This method actually works better because you can preserve the rosemary sprig easier.
I tried this method with chicken breast and zucchini and it was the hit of the party!
I am always looking for ways to switch up the ordinary into the extraordinary. Trust me, your friends and family will love you if you serve them these rosemary skewers with filet mignon.
- First, cube up about 2 lbs. of Filet Mignon Steak. Cut into 1 1/2 inch cubes.
- Cube up onions and red peppers (or any vegetables that you like)
- Take thick and woody rosemary (about 8 inches long) and strip the bottom 2/3 of the leaves off. You can save them and either freeze them or dry them for another time.
- Soak the rosemary “skewers” in water for about 30 min.
- Thread the meat and veggies onto the skewer.
- Season with salt and pepper.
- Place on either a grill pan or barbecue over med heat. The key is to make sure that the greenery of the rosemary is off the heat. This will ensure that it doesn’t burn.
- Cook turning to cook on all sides. They will take approximately 15 minutes for medium rare.
You can serve these rosemary skewers with filet mignon by themselves or over a bed of Orzo with roasted vegetables. Enjoy!