Filet Mignon Shish Kabobs

5 from 1 vote

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If you’re a reader of this cooking blog you know I love to grill. And when it comes to bite size nibbles of perfectly roasted meat, marinated and seasoned to perfection, all skewered and cooked with a little char on them it’s heaven. These Filet Mignon Shish Kabobs are certainly no exception.

Filet Mignon Shish Kebabs1

When I went to a culinary school in my earlier years, Gerard the chef had us marinate a filet in red wine, diced shallots and fresh herbs for a day. The flavors had plenty of time to penetrate the tender filet and when roasted made for a memorable dish.

For this dinner I decided to use filet mignon and trim it of all white membrane and fat, cut it up into chunks and marinate it in olive oil, a little Dijon mustard, red wine, shallot and fresh herbs overnight. Taking the time to do this makes it. Just set this up the evening before you plan on eating it and let it marinate. The next day take it out and place the filet chunks with red onions and bell peppers on skewers to roast over the grill.

Shish in Turkish, Yakitori in Japanese, Souvlaki in Greek, Satay in Malaysian, Brochette in French, its all skewered, and is a dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer. Let’s get marinating!

Filet Mignon Shish Kebabs2

Trim all white membrane and fat from the filet and chop into bite size pieces, set aside. I chose the filet as it is a beautiful piece of beef, marbled with fat so that when cooked it renders and keeps the meat moist. I dislike large areas of gristle, that chewy, rubbery, fatty part. No thanks! Some of you may prize it and leave it on if you like.

Dice the shallot, tie the thyme together with kitchen string, chop the parsley and chiffonade cut the basil leaves. Smack the heads of garlic on the side to break open partially and set aside.

Filet Mignon Shish Kebabs3

In a small bowl mix together the olive oil, mustard and red wine with a whisk to emulsify, thicken. Add the kosher salt, red pepper flakes, herbs, garlic and finally the freshly cracked black pepper.

Stir to incorporate and add the filet chunks. Cover overnight to marinate, turning occasionally if you can.

Filet Mignon Shish Kebabs4

Start your grill, heat to 450°. To prepare the shish kabobs, cut the red onion and red, yellow and green bell peppers into bite size chunks and set aside.

Remove meat from marinade, reserve marinade. Start to skewer the vegetables and meat alternately until all used. Season with fresh cracked black pepper.

Filet Mignon Shish Kebabs5

Grill for 2-3 minutes per side, watching carefully not to burn. Less time for rarer, more for well done.

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While meat is cooking place reserved marinade in a small saucepan and cook down by half, discarding the thyme bundle and garlic. Use to pour over finished kabobs and serve with steamed rice, barley or your favorite side dish.

Filet Mignon Shish Kebabs7

filet mignon kebabs in red wine marinade with vegetables

Filet Mignon Shish Kabobs

5 from 1 vote
These filet mignon shish kabobs use beautiful chunks beef marinated in red wine, shallots, dijon mustard along with fresh herbs overnight. Charred to perfection with fresh bell peppers and onion.
Servings: 8
Prep: 15 mins
Cook: 12 mins
Total: 27 mins

Ingredients 

  • 1 lb filet mignon
  • 2 cups good red wine
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 shallot diced fine
  • 2 garlic cloves
  • 8 sprigs of fresh thyme tied
  • 8 sprigs of parsley
  • 10 basil leaves chopped
  • pinch red pepper flakes
  • cracked black pepper
  • pinch salt
  • red yellow and green bell peppers
  • 1 red onion

Instructions 

  • Trim all white membrane and fat from the filet and chop into bite size pieces, set aside.
  • Dice the shallot, tie the thyme together with kitchen string, chop the parsley and chiffonade cut the basil leaves. Smack the heads of garlic on the side to break open partially and set aside.
  • In a small bowl mix together the olive oil, mustard and red wine with a whisk to emulsify, thicken. Add the kosher salt, red pepper flakes, herbs, garlic and finally the freshly cracked black pepper. Stir to incorporate and add the filet chunks. Cover overnight to marinate, turning occasionally if you can.
  • Start your grill, heat to 450°. To prepare the shish kabobs, cut the red onion and red, yellow and green bell peppers into bite size chunks and set aside.
  • Remove meat from marinade, reserve marinade. Start to skewer the vegetables and meat alternately until all used. Season with fresh cracked black pepper.
  • Grill for 2-3 minutes per side, watching carefully not to burn. Less time for rarer, more for well done. While meat is cooking place reserved marinade in a small saucepan and cook down by half. Discard the thyme bundle and garlic. Use to pour over finished kabobs and serve.

Nutrition

Calories: 247kcal | Carbohydrates: 3g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 53mg | Potassium: 284mg | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 2.8mg | Calcium: 15mg | Iron: 1.8mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dinner, Lunch
Cuisine: American, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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6 Comments

  1. 5 stars
    This is an amazing recipe!!! I wanted to do filet mignon kabobs for a bbq we were having and I came across this recipe. The ingredients looked really good and thought I’d give it a try. I prepped everything the day prior to the bbq, allowing the filet to marinate overnight. Next day I made the kabobs and let them sit out prior to grilling. The aroma from the marinade the next day was incredible.These were a huge hit! Everyone kept commenting about them and asking for the recipe. Needless to say, these will definitely be on our go to list next time we do filet kabobs. Thank you for sharing this recipe!

  2. I just put this together to try on our camping trip. We will, cook it over the fire pit. Looking forward to it!

  3. This has to be outrageously delicious so I’m making it this weekend on my George Foreman Grill. Will let you know who it turned out. I know my guests will love it!