Summer is about to be upon us and that means grilling is the dominant form of cooking. I like to grill everything but sometimes I just want to keep it simple. A simple meat to grill, although expensive, is filet mignon. Now and then I find a whole filet mignon (in older times called chateaubriand) on sale—perhaps because it’s USDA Select and not Choice—and it makes a fine piece of meat for the grill. It is so tender it cuts like butter. There is no real preparation with this recipe– just slide everything on the skewer and grill– but keep your eye on the grill because of possible flare-ups from the bacon fat. Replace the bacon with pancetta and filet mignon with sirloin tips if you like.
- 8 rashers bacon or 4 slices pancetta
- 1¼ pounds beef tenderloin or sirloin tips, cut into bite-sized pieces
- ½ cup extra-virgin olive oil or less
- ½ cup fresh rosemary, loosely packed and finely chopped or 2 tablespoons dried rosemary
- Salt and freshly ground black pepper to taste
- Prepare a hot charcoal fire or preheat a gas grill on high for 15 minutes.
- Skewer one end of the bacon rasher onto an 8- to 10-inch bamboo or metal skewer, keeping it at the sharp end of the skewer for the time being. Then skewer a piece of filet mignon and loop the rasher of bacon in an "S" fashion and skewer the bacon again. (If using pancetta, unravel it). Continue in this manner until all the meat is used up, moving the meat down the skewer as you go. You should use one rasher of bacon per skewer. The bacon should snake around all the pieces of beef.
- Brush the prepared skewers with olive oil and roll them in the rosemary. Salt and pepper and place on the grill until brown, about 6 minutes, turn and cook for another 6 minutes. Serve immediately. Keep your eye on the skewers because they could be done in 8 minutes if the fire is very hot.