Grilled beef tenderloin brochettes
A meat lover's dream, these grilled beef tenderloin brochettes are a modern take on Portuguese cuisine! Made with bay leaf, garlic, lemon and thyme, it's the ultimate dinner for the carnivore in the family.
SERVES
2
Ingredients
- 460 grams beef tenderloin, cut into large cubes
- 160 grams Portuguese chorizo, cut into thick rounds
- 4 bay leaves
- 1 lemon, sliced into rounds
- 2 garlic cloves, finely chopped
- 1 teaspoon thyme, finely chopped
- 1 teaspoon rosemary, finely chopped
- 1 tablespoon extra virgin olive oil
- 4 6-inch wooden skewers, soaked in cold water for 30 minutes
- Salt
- Black pepper – freshly cracked
Directions
Beef marinade:
- In a bowl combine the chopped garlic, thyme, rosemary and olive oil. Marinate the beef tenderloin cubes in the marinade.
Beef brochettes:
- Heat your grill to high.
- Skewer one piece of beef onto each skewer, followed by one round of chorizo, one bay leaf and one lemon slice. Repeat again to fill the skewer.
- Once all components have been skewered, season with salt and black pepper.
- Grill the meat, turning once for four to six minutes until golden brown, slightly charred and cooked to medium-rare. Transfer brochettes to a plate and rest for five minutes before serving.
- Note: If Portuguese Chorizo is not readily available, the recipe can be substituted with Spanish Chorizo or it can be left out.
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