Estate Dinners
Tenderloin Steak Kabobs with Mushrooms, Peppers, and Onions
The Strategy:
Threading beautiful, prime cuts of tenderloin onto metal skewers alongside vibrant, thick-cut peppers, earthy portobello mushrooms, and sharp red onion is the ultimate expression of elevated summer grilling. It’s an interactive, visually stunning dish that allows the premium quality of the beef to shine while taking on incredible charred flavor from the grill pan.
Ingredients
- 3 large bell peppers (any three assorted colors)
- 1 large red onion, peeled
- 12 whole baby portobella mushrooms, stemmed
- 3 (4- to 6-ounce) tenderloin steaks
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 2 tablespoons olive oil
Instructions
- Cut each pepper in half from stem to bottom and then in half again. Remove the stem and seeds. Cut each piece in half to create 2-inch square pieces.
- Cut the onion in half across the center, leaving the ends in place. Cut each half down into 6 wedges, trying to keep the pieces connected by the stem.
- Pull the stems from the mushrooms.
- Cut the steaks into 1-inch pieces.
- Use metal skewers to carefully thread the ingredients, starting with 2 pieces of pepper. Thread 1 chunk of beef, followed by a wedge of onion and a mushroom. Thread another chunk of beef and repeat with peppers, onion, and mushroom. End with another chunk of beef. Continue threading skewers until all the ingredients have been used. You should have about 6 skewers.
- Heat a grill pan on high. Season the skewers with salt and pepper. Drizzle with olive oil. Lay the skewers on the grill. Cook for 2 minutes. Rotate a quarter of a turn and cook for 2 minutes more. Continue turning and cooking until all sides of the beef have been browned, about 6 to 8 minutes total. Test for doneness. Rare to medium-rare works great for this steak.
Make it “My Way”:
You know what would really be fun? If you served these kabobs with a fabulous sauce, like a refreshing cucumber tzatziki.
Cucumber tzatziki: Peel and slice a medium cucumber. Lay the slices onto paper towels and sprinkle with salt. After 5 minutes, wrap the cucumber slices in the paper towels and squeeze out the excess moisture. Add to the bowl of a food processor. Add 4 peeled garlic cloves and 1/3 cup fresh dill. Pulse to combine. Add 2 cups plain Greek yogurt and the juice from ½ lemon. Pulse again. Season with salt and pepper. Pour into a bowl and serve with kabobs. Oh! Should we add a couple of pitas to make things authentic?
The full recipe lives in the Vault
Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.
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The Heart of the Table
There is something inherently celebratory about serving food on a skewer. It bypasses the formality of plated dining and brings a lively, interactive energy to the table. When you present a massive platter stacked high with these colorful, sizzling tenderloin kabobs, you are inviting your guests to dive right in, sharing not just a meal, but a deeply communal, joyous experience.
Neighborly Grace
- THE PRESENTATION: Do not unthread the kabobs before serving. Stack the silver skewers high on a large, rustic platter and place it right in the center of the table. The vibrant, charred bell peppers and the dark crust of the steak create a stunning, natural centerpiece.
- THE POUR: A vibrant, fruit-forward Pinot Noir or a dry, chilled Rosé. The lighter body of the Pinot Noir won't overpower the delicate tenderloin, while its earthy undertones beautifully complement the roasted portobello mushrooms.
- THE VIBE: Spirited, colorful, and highly interactive. This is the ultimate sophisticated summer cookout dish, demanding to be passed around the table while the wine and conversation flow freely.
