Filet and Potato Skewers

Name: Filet and Potato Skewers
Prep time: 20 min
Cook time: 30 min
Yield: 4 people
Ingredients: 1 pound baby Yukon Gold potatoes; 3 (4-ounce) pieces of beef tenderloin/filet; Olive oil spray; ½ teaspoon salt; ½ teaspoon freshly cracked black pepper; 1 bell pepper; 1 red onion; ¾ cup fresh parsley; 3 tablespoons fresh oregano; 3 tablespoons fresh rosemary; 2 garlic cloves; 1/4 cup red wine vinegar; 2/3 cup olive oil; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon crushed red pepper flakes

User Reviews

5.0

57 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
4 people
Course
Main Course
Cuisine
American

Filet and Potato Skewers

Kian Mendoza

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These steak and potato skewers are a complete meal in one! Serve with chimichurri for the ultimate flavor explosion. These are delicious!

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Ingredients

Servings

1 pound baby Yukon Gold potatoes
3 (4-ounce) pieces of beef tenderloin/filet
Olive oil spray
½ teaspoon salt
½ teaspoon freshly cracked black pepper
1 bell pepper, cut into pieces
1 red onion, cut into pieces

rosemary chimichurri

¾ cup fresh parsley
3 tablespoons fresh oregano
3 tablespoons fresh rosemary, chopped
2 garlic cloves, minced
1/4 cup red wine vinegar
2/3 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes

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Instructions

Start by parboiling the potatoes so they grill quickly with the filet. Place the potatoes in a pot and fill them with cold water. Bring the mixture to a boil, then boil for 10 to 12 minutes.
Preheat your grill to high. It should be between 500 and 600 degrees F.
While the grill is heating, cut your filet into chunks. I like to use the baby potatoes so my filet chunks can be roughly the same size. I then also cut my peppers and onions into the same size chunks.
Skewer the steak, potatoes and veggies. I personally like to do 2 to 3 pieces of filet, 2 potatoes and lots of veggies on each skewer. You can make them however you’d like!
Spray the skewers with olive oil spray and sprinkle them with salt and pepper. Place them on the grill and grill on each side for 2 to 3 minutes, for a total of about 8 minutes. Remove the skewers and let them cool for a few minutes, then serve immediately with the rosemary chimichurri.

rosemary chimichurri

Combine the parsley, oregano, rosemary and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed. Store sealed in the fridge for up to a week.