Kenmore Greatest Generation of Grilling Cook-Off entry by Philip Radke, Ohio State Fair
preparation
preparation time
0 mins
cook time
11
servings
4
calories
205
ingredients
12 ounces beef tenderloin cut into cubes
1 green pepper cut into wedges
5 pieces precooked thick bacon cut into fourths
8 ounces package baby portabella mushrooms
0.5 red onions peeled and cut into pedals
1 teaspoons black cracked pepper
1 teaspoons sea salt
1 teaspoons cayenne pepper
1 teaspoons garlic powder
0.25 teaspoons chili powder
1 shallot
0.5 stick butter
0.5 teaspoons sea salt
0.5 teaspoons black pepper
2 cup Cabernet wine
directions
1.
Blend spices for rub together in a small bowl. Rub mixture into tenderloin pieces and refrigerate 2 hours.
2.
Make wine sauce by cooking the shallots in butter in a medium skillet on side burner of grill. Cook over medium heat until tender. Add garlic, spices and wine; continue to cook until reduced by half. Keep warm until ready to serve (cover and refrigerate if making it a day ahead).
3.
Thread meat, pepper, bacon, mushrooms, and onion pedals onto 4 presoaked 10-inch bamboo skewers. Continue this pattern to fill all 4 skewers.
4.
Cook on preheated grill over medium high heat for 10-12 minutes, turning over once, until meat is cooked to desired tenderness (145 degrees for rare, up to 170 degrees for well done). Let kabobs rest 5-minutes, brush with wine sauce then serve.
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