Grilling Filet Mignon Brochettes with a Red Pepper Coulis recipe
This recipe was an ongoing favorite on the menu in the Lehr’s Greenhouse restaurant in San Francisco. We entered it in the annual “All a Park, All a Cart” in the Golden Gate Park one year and won “Best of Show” . What a fun event that was. To be able to get a taste of the various restaurants around town was a foodie’s delight. Using the best cut of meat in grilling filet mignon does give this that elegant touch. Hope you enjoy! This is wonderful with the saffron sun dried tomato risotto or with with polenta, making either the soft or the grilled polenta patties. We have enjoyed this with a nice salad, Greek or Caesar would be excellent choices along with grilled vegetables.
Filet Mignon Brochettes4 Portions, allow 6 to 8 ounces of filet mignon steak per person.(As a major cost saver use filet mignon/Tenderloin Head - Tail or Chain. See techniques - cleaning and butchering whole tenderloins) Cut the filet mignon into 1 ½ inch pieces 16 Whole mushrooms, White or baby portobellos washed 1 sweet Yellow Onion cut into 1 1/2 inch squares 4 to 8 skewers, wood or metal (if wood, be sure to soak them in water. This prevents them from burning.) olive oil to brush on assembled filet mignon brochettes.
Red Pepper and Sun Dried Coulis1/4 cups Olive Oil2 Red Bell Peppers, seeded, cored and cut into ½ inch dice 4 cloves Garlic 1 ½ Tablespoons Balsamic Vinegar ½ teaspoon Red Pepper Flakes ½ Tablespoon brown sugar ¼ cup Sun Dried Tomatoes, chopped ½ cup Chicken Stock 1 Tablespoon basil leaves, cut julienne Salt (at least 1 teaspoon) to taste Pepper to taste
Add the balsamic vinegar, sugar, red pepper flakes, salt and pepper and let simmer for another 15 minutes. Finish with adding the sun dried tomatoes and basil and let simmer another 10 minutes. Pour into blender or use hand blender to blend together into a puree consistency.
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