Skewers of filet mignon

To the barbecue!

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You need: (for 4 people)

• 700g of beef tenderloin
• 12 cocktail tomatoes (and/or courgette, or other seasonal vegetable)
• 9cl of truffle balsamic
• 1 small red onion
• Salt & Pepper

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1. Preheat the barbecue.
2. Cut the beef into regular cubes.
3. Alternate the cubes of filet mignon, red onion and cocktail tomatoes on skewers.
4. Season with salt and pepper.
5. Place the brochettes on the hot, oiled barbecue grill and cook for 6 to 8 minutes, turning them over from time to time, to ensure that they are cooked rare.
6. Meanwhile, in a saucepan, bring the truffle balsamic to the boil for a few minutes and then simmer for 4 minutes over low heat.
7. Serve the sauce with the brochettes.

Tip: This recipe can also be created with Espelette pepper vinegar or wild blackberry balsamic.

Don’t have the truffle balsamic? Find it in our shop