Tenderloin Brochette
(Serves 2)
10 Tenderloin Medallions
1 Large Green Pepper, blanched and cut into five 1 ½" x 1 ½" pieces
1 Large Spanish Onion, blanched and cut into five 1 ½" x 1 ½" pieces
12 Medium Mushrooms
2 cups Rice Pilaf
1 Plum Tomato, cut in half
Salt and Pepper to taste
Coat with Oil
Blanch onion, green peppers and mushrooms approx. 2 minutes. DO NOT BOIL. Remove vegetables with a skimmer and place in an ice bath.
On a 12" skewer, place one of each in the following order:
Mushroom, beef, onion, green pepper
Mushroom, beef, onion, green pepper
Etc.,
Season the prepared brochettes with salt and pepper and brush with oil.
Place brochette on grill and cook for approx. 3-4 minutes. Turn over and cook for another 3-4 minutes. Heat tomatoes on grill for approx. 1 minute.
To serve, place rice in the center of an oval plate. Place brochette in the center, on top of the rice. Remove the skewer. Ladle Diablo Sauce around the brochette. Place tomatoes on both ends of brochette.
