Beef tenderloin skewers with F. Ménard bacon

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Brochette de filet de boeuf au bacon F. Ménard
Brochette de filet de boeuf au bacon F. Ménard
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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