Beef Brochettes

Beef Brochettes

Author: 
The Restaurant School at Walnut Hill College
Prep Time: 
45 minutes
Yield: 
6-8 serving
Ingredients: 

3 pounds beef tenderloin cut into1-1/2 inch cubes, substitute filets, flank steak or N.Y. Strip steak if needed
1/2 cup soy sauce
Fresh cracked black pepper as needed
2 red peppers, cut into 1 inch squares
2 green peppers, cut into 1 inch squares
1 red onion
1 cup mushrooms
8 metal skewers or wood skewers soaked in water.
Salt and pepper to taste

Directions: 

1. Assemble brochettes: Place red peppers, onion, beef, green pepper in sequence. Repeat sequence until skewer is full. Finish end with a mushroom cap.
2. Season brochettes with salt, pepper and soy sauce. Add garlic and cracked black pepper as well.
Heat grill. Brush with oil.
3. Soften a portion of the herb Plugrá Butter compound. Brush onto brochettes. Let sit for one hour.
4. Place brochettes on grill. Baste with herb butter compound. Cook until meat is medium rare.