Filet and Potato Skewers
User Reviews
5
38 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
30 mins
-
Servings
4 people
-
Course
Main Course
-
Cuisine
American
Filet and Potato Skewers
Report
Filet and Potato Skewers combine parboiled baby Yukon Gold potatoes, chunks of beef tenderloin, bell pepper, and red onion grilled together and served with a fresh rosemary chimichurri sauce. The grilling sears the beef while softening the potatoes and vegetables, producing hearty skewers with a balance of textures and herbal brightness from the chimichurri.
Description
This recipe first parboils baby potatoes to partially cook them for quick grilling alongside beef tenderloin chunks and colorful bell pepper and red onion pieces. The skewers are seasoned simply with salt, pepper, and olive oil, then grilled over high heat for a few minutes per side to develop a flavorful crust while keeping the interior tender.
The accompanying rosemary chimichurri sauce, made from fresh parsley, oregano, rosemary, garlic, red wine vinegar, olive oil, and spices, adds a vibrant and herbaceous finish. Served immediately, the skewers provide a balanced combination of juicy meat, tender potatoes, and crisp vegetables.
Share:
Ingredients
- 1 pound Yukon Gold potatoes baby
- 3 (4-ounce) beef tenderloin pieces or filet
- olive oil spray form
- ½ teaspoon salt
- ½ teaspoon black pepper freshly cracked
- 1 bell pepper cut into pieces
- 1 red onion cut into pieces
rosemary chimichurri
- ¾ cup parsley fresh
- 3 tablespoons oregano fresh
- 3 tablespoons rosemary chopped, fresh
- 2 garlic minced, cloves
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes crushed
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.
Genuine Reviews
User Reviews
Overall Rating
5
38 reviews
Excellent
Other Recipes
You'll Also Love
