Ingredients

12 oz  
(350 g) beef tenderloin or
other prime beef, cut into 1-inch cubes

½          cup (125 mL) honey

¼          cup (50 mL) balsamic vinegar

2           tbsp (30 mL) Dijon mustard

2           cloves garlic, finely minced

              juice of ½ lime

1            tsp (5 mL) coarse sea salt

½          tsp (2 mL) pepper

Combine marinade ingredients in large bowl and add tenderloin. Stir well to ensure that everything is coated cover and refrigerate for at least 30 minutes.

12         1-inch chunks red onion

12         1-inch chunks yellow pepper

12         baby potatoes, parboiled

2           tbsp (30 mL) fresh rosemary, bruised and chopped

½          cup (125 mL) olive oil

1            tsp (5 mL) sea salt

¼          tsp (1 mL) pepper

Combine olive oil, rosemary, sea salt and pepper in a bowl and add vegetables. Toss until covered, refrigerate for 30 minutes.

If you use wood or bamboo skewers, soak four skewers in water for an hour, to avoid burning.

To assemble the brochettes, alternate potatoes, pepper, onion and beef on a long skewer. Repeat until all used. Reserve both marinades.

Place brochettes on grill at med high heat and cook for 3 to 4 minutes on each side. Baste brochettes with remaining marinade from beef.

Grilled veggies

1           apple, cored and cut into 1-inch cubes

1           red onion cut into 1-inch pieces

1           pound (500 g) asparagus trimmed

1           pint cherry tomatoes

If you have any remaining uncooked potatoes and vegetables, they can be added in as well.

Combine all vegetables in a bowl with leftover marinade from brochette veggies. Place in grill pan or on grill mat and cook until tender.