BBQ Tenderloin Skewers

By Hester

Ingredients

• Green Peppercorn & Mustard Sauce:
• 2 pounds Sterling Silver beef tenderloin
• six 8" metal BBQ skewers
• 3 garlic cloves, minced, mixed with 4 tbsp. olive oil
• 2 tbsp. unsalted butter
• 2 tbsp. flour
• 1 1/2 cups chicken stock
• 2 tbsp. rainy Dijon mustard
• 2 tbsp. green peppercorns in brine, drained
• 3 tbsp. heavy cream
• Sea salt to taste
• 1/2 cup brandy

Preparation

Step 1

Cut the beef into 2 inch cubes, rub the beef with the garlic/oil mixture, then skewer the meat, leaving about 1/2 inch spaces between each skewer. Set aside until cooking time.

For the sauce, melt the butter in a medium saucepan, add the flour and cook for about 2 minutes. Whisk in the chicken stock and continue to whisk until the sauce becomes smooth and thick. Stir in the mustard, peppercorns, heavy cream and brandy. Whisk the sauce to combine all the ingredients. Adjust the seasoning with sea salt and pepper if desired. Set aside until serving.

Heat the BBQ to high, lay the skewers on the grill, turning every 3 minutes or so to ensure even cooking. Remove the beef when cooked to your preference. Serve with the warm peppercorn sauce.

A perfect match for the beef kabobs would be a variety of mushrooms skewered and grilled. Note that the mushrooms will cook in less time than the beef so put them on the grill accordingly.