This delicious and impressively simple recipe from local, Janice Eslan at The Black Steer, is sure to impress!
2 pounds beef tenderloin
2 teaspoons mixed herbs*
1 pint fresh mushrooms with large firm caps
1 teaspoon onion powder
4 tablespoons dark German beer
2 teaspoons soy sauce
1 Tablespoon oil
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 Tablespoon of each, mixed:
Savory, marjoram, sweet basil, rosemary, celery flakes, tarragon, dried parsley
Cut the beef into 1-inch cubes or a little larger. Place them in a bowl.
Add washed and drained mushrooms, separating a few mushroom caps from the stems to alternate on the skewer with the meat cubes.
Mix all of the remaining ingredients and pour over the meat and mushrooms. Mix this thoroughly and marinate for 20 minutes.
Place beef on skewers (metal or wood soaked in water for 2 hours), alternating with the mushroom caps. Place the remaining mushrooms on the broiler drip pan or in a pan lower in the broiler. It is a delicious side dish!
Broil the kabobs (approx. 6 inches from broiler on high) turning frequently, 8 -10 minutes, depending on your taste.
Pair with a craft beer or Bloody Mary of your choice!