Grilled Filet Mignon with Vegetable Kebabs

By mamacasma

You might be tempted to save beef filet for special occasions, but this low-fat cut is actually perfect weekday fare: it cooks up fast, stays juicy and carries other flavors perfectly. The kebabs are a wonderful mix of lemon, herbs and fresh vegetables.

Ingredients

• 1 Lemon Zested and Juiced
• 2 Tbsp. Extra Virgin Olive Oil
• 1 Tbsp. Dried Oregano
• 1/2 tsp. Salt
• 1/4 tsp. Freshly Ground Pepper
• 16 Cherry Tomatoes
• 10 oz. White Mushrooms stemmed
• 1 medium Zucchini halved lengthwise and sliced into 1" pieces
• 1 small Red Onion cut into wedges
• 1 lb. Filet Mignon 1 1/2" thick, cut into 4 pieces

Preparation

Step 1

Preheat grill to high. Combine lemon zest, lemon juice, oil, oregano, salt and pepper in a large bowl.

Reserve 2 tablespoons of the marinade in a small bowl. Add tomatoes, mushrooms, zucchini and onion to the remaining marinade; toss well to coat. Thread the vegetables onto eight 10-inch skewers. Drizzle the vegetables and steak with the reserved marinade.

Grill the steak 4 to 6 minutes per side for medium. Grill the vegetable kebabs, turning frequently, until tender and lightly charred, 8 to 12 minutes total. Remove the vegetables from the skewers and serve with the steak.