Ingredients:
1 1/2 pounds beef tenderloin, fillet Mignon, or a good piece of beef. all fat and sinew rimmed off
1 large onion, cut into 1-inch chucks
3 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
1 tablespoon cracked black peppercorns
Coarse salt [ kosher or sea] to taste
Serving:
Anaheim peppers , on skewers
Plum tomatoes, on skewers
Onion , cut into wedges, then skewered
2 tablespoons unsalted butter, in one piece
Chopped parsley
Basil
Directions:
- Cut the tenderloin crosswise into 1-inch thick slices. Place the slices flat ont eh cutting board and cut into 1-inch-wide sgtrips. cut each strip crosswise into 1/2 inch thick pieces. Thread the beef onto the skewers and place them on a large nonreactive platter.
- Puree the onion in a food processor. Strain the resulting puree over the kebabs, turning to coat all sides. This is calling "onion juice". Using a fork, beat the lime juice, oil, pepper, and salt in a small bowl, then pour the mixture over the kebabs, again turning to coat on all sides. Marinate for 15 minutes.
- Skewer peppers, tomatots, and wedged onion.
- Meanwhile, preheat the grill to high
- When ready to cook, oil the grill grate. Drain the beef kebabs, arrange on the hot grate, and grill until cooked to taste, 1 or 2 minutes per side [ there are 4 sides to the kebab] 4 to8 minutes in all.
- Grill the skewered vegetables until tender [ they take about the same amount of time as the meat ]
- Transfer the kebabs to a platter. With the butter on the end of a fork for easy handling rub it over each kebab
- Serve immediately
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