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Summer Beef Bourguignonne Skewers Recipe

From: TABLE MANNERS

Recipe courtesy: Chef Scott Harberts, Chateau Ste. Michelle, ste-michelle.com

Serves: 8

Ingredients:

  • 2 pounds beef top round or tenderloin
  • 16 button mushrooms
  • 16 pearl onions or Cippolini onions, peeled
  • 8 slices bacon, halved
  • 16 cherry tomatoes
  • 16 metal or bamboo skewers
  • Bourguignonne Marinade (see recipe below)

Directions:

  1. Cut beef into 16 2-ounce cubes; set aside.
  2. Bring 2 quarts of salted water to a boil, and prepare an ice bath. Blanch mushrooms for 1 minute; remove with slotted spoon and place in ice bath to cool. Remove mushrooms from ice bath and set aside. Bring water back to a boil and blanch onions for 2 minutes; remove with slotted spoon and place in ice bath to cool. Remove onions from ice bath and set aside.
  3. Preheat oven to 350° F. Lay bacon on parchment-lined baking sheet. Roast until fat is rendered, but bacon is still pliable. Place bacon on paper towel-lined plate and cool in refrigerator.
  4. On each skewer assemble 1 piece beef, 1 piece bacon, 1 mushroom, 1 onion, and 1 tomato. Place finished skewers in baking dish and pour marinade over beef skewers, being sure to coat pieces evenly. Marinate for at least 1 hour, and up to 4 hours.
  5. Grill and serve.

Bourguignonne Marinade

  • 2 cups Chateau Ste Michelle merlot
  • 2 cups olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon tomato paste
  • 2 cloves garlic
  • 1 medium shallot, chopped
  • ¼ cup chopped parsley
  • 2 tablespoons chopped thyme
  • 2 tablespoons kosher salt
  • 1 teaspoon freshly ground black pepper
  1. Combine all ingredients in a blender; blend for 30 seconds.
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