Cabernet Sauvignon, Estate-Beef Tenderloin Brochette, Fall 2009
Beef Tenderloin on Brochette with Minted Tabbouleh
Pairing: 2007 Cabernet Estate
Ingredients:
4-Fillet Mignon Steaks
Madagascar All-Purpose Seasoning
Chumeia Estate Cabernet Sauvignon
Tabbouleh (Box)
1-2 teaspoons Mint, chopped
Optional: Roasted veggies
4 ounces melted butter
Skewers
Cut Fillet Mignon steaks in 1 inch cubes (1 inch by 1 inch). Or, butcher a whole beef tenderloin, split and cut into cubes.
Place 3-6 pieces on a skewer depending on the size of your skewer or if it's going to be a main course or an appetizer.
Season with Madagascar All-Purpose spice. Madagascar can be purchased through Leonard Gentieu by calling 805-441-1400. Visit his website at: www.madspice.com.
Broil skewers over a hot fire to your liking; medium-rare is recommenede.
Just prior to removing skewers from the fire, baste brochettes with Chumeia's Estate Cabernet.
Make Tabbouleh and follow the directions on the box or make from scratch. Add in some fresh mint, 1-2 teaspoons, chopped. Add some roasted veggies if desired.
Service: Place skewer on top of a bed of Tabbouleh. Drizzle with some metled butter to add richness and flavor if you dare!
Recipe courtesy of Leonard Gentieu, Papagallo II Yacht, Morro Bay.
