Beef tenderloin skewers with F. Ménard bacon

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Brochette de filet de boeuf au bacon F. Ménard
Bacon tranché 250g
Brochette de filet de boeuf au bacon F. Ménard
Bacon tranché 250g
Brochette de filet de boeuf au bacon F. Ménard

Ingredients

  • 1-2 pounds of beef tenderloin, cubes (or other tender meat)
  • 60 ml wine vinegar
  • 2 garlic cloves, finely chopped
  • 15 ml (1 tbsp.) Worcestershire sauce
  • 190 ml (3/4 cup) red wine
  • 1 tsp. (5 g) salt
  • 1/2 tsp. (2.5 g) black pepper
  • A pinch of thyme
  • A good pinch of parsley
  • 1 tsp. (5 g) dry mustard
  • 6 to 8 slices of F. Ménard bacon
  • A dozen mushrooms
  • 3-4 tomatoes
  • 1 Spanish onion

Preparation

  • Blanch the onion quarters (held by a toothpick) for about 2 minutes in boiling water.
  • Mix the ingredients of the marinade (everything except beef and bacon) marinate the meat for about 2 hours.
  • Oil skewers to prevent food from sticking. Skewer cubes of meat wrapped in bacon add the vegetables, brush with marinade and cook until meat is medium-rare and vegetables are grilled, about 2 minutes per side.
  • Serve on a bed of rice with Bordelaise sauce… or without sauce!
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