While the filet mignon is the most tender and expensive cut of beef there is, there is always a lot of scarps that needs to be utilized by the butcher. A great butcher is going to get around a 50% yield on the beef tenderloin, leave 50% of it unusable for filet steaks. However not all the scraps are “unusable” there are pieces that have plenty of good quality beef on them. You will get tiny pieces that are ideal for stews, salads, or kebabs. For our recipe, we are going to be doing an all-beef Skewer. The term skewer and kabob are interchangeable, but I’ve always preferred calling it a skewer.

Simple and tasty flavors are utilized for your Filet Mignon skewers on the steam griddle.

For this filet mignon recipe you will need the following:

  • Filet pieces, trimmed and cut into one-inch pieces
  • Wooden Skewers
  • Shallot
  • Garlic clove
  • Rosemary
  • Thyme
  • Sage
  • Salt
  • Pepper
  • Butter

Let’s Get Cooking

  1. Preheat your American Steam Griddle to 350°. Alternatively, if you don’t have a griddle a cast iron pan works great too.
  2. Once the Griddle is preheated, add on some whole butter and let it melt.
  3. Next, slice your shallots into rings and crush the garlic cloves. Then add them into the butter, we are developing flavors here. Caramelizing the shallot and garlic to help it release some potent flavors and well as seasoning the butter.
  4. Skewer the beef onto the skewers. I like to put about 4 or 5 ounces per skewer. Season with salt and pepper and place it on the American Steam Griddle and really let the butter coat the beef.
  5. Next, top it with all the herbs. No need to take them off the stem. Just simply place them on top and all allow the steam to hit them and release their aromatic flavors. Now is a good time to drop down the lid on you American Steam Griddle. You don’t want to seal it but just have it down so the lid traps in all the aromas.
  6. Sear on either side for about 3 or 4 minutes. Discard the herbs, shallots, and garlic when finished cooking.
  7. Pairs great with a dry red wine and some horseradish sauce.