I have the yummiest appetizer for you today!
I could see a big plate of these on Christmas Day or even on New Years Eve. I think they’d go perfectly with a glass of bubbly. Just sayin’.
These are basically a beef tenderloin crostino on a stick! With cheese! And a delicious dipping sauce. I love this idea of skewering our crostini because it makes them perfect for parties. People can grab one while holding a drink in the other hand (priorities) and carry on with their merriment. Low maintenance eating!
The beef here gets marinated for several hours, along with some beautiful cherry tomatoes (I was just as shocked to see such gorgeous tomatoes at the store in December). Then, they get skewered on a stick with some crispy ciabatta bread and little fresh mozzarella balls.
Quick note about the cheese: I HIGHLY recommend sticking your mozzarella in the freezer before assembling the skewers. For maybe 30-40 minutes?
Either take them out of the brine and spread them out on a plate (so they don’t stick together) or slice a large mozzarella ball into individual pieces and spread them out. Putting them in the freezer ensures that the won’t melt into a complete mess on your pan or grill. They get a liiiiittle bit melty and gooey, but not to the point where they completely ooze all over the place.
Not that oozing cheese is really ever a bad thing. Right?
You can prep, assemble, and cook these ahead of time because they are delicious eaten warm OR at room temperature. Which makes your life easy. They really are the ideal party food.
Beef tenderloin just screams “HOLIDAYS” to me, and I associate it with this time of year. Feeding beef tenderloin to a crowd costs a pretty penny, though. These skewers are a far more economical way to feed your family and friends a fancy meal, just in a more fun and approachable way.
Festive and fancy little bites of heaven on a stick. There’s something for everyone!
That’s my kind of party food.
2 (8-oz) filet mignon steaks (or 1 8-oz piece tenderloin)
1 pint cherry tomatoes
2 tablespoons olive oil
2 garlic cloves, grated or pressed
2 teaspoons Worcestershire sauce
1 tablespoon brown sugar
2 tablespoons soy sauce
2 tablespoons red wine vinegar
Juice of 1 lemon
1 teaspoon kosher salt
1 teaspoon black pepper
1 pint fresh mozzarella balls (bocconcini or ciliegini)
1 loaf ciabatta bread, sliced into 1-inch cubes
Fresh parsley, chopped, for serving
1 cup sour cream
¼ cup prepared horseradish
2 teaspoons grainy mustard
Salt and pepper, to taste
Cut the steaks into 1-inch cubes and place them in a large resealable plastic bag. Add the cherry tomatoes.
In a small bowl, whisk together the olive oil, garlic, Worcestershire, brown sugar, soy sauce, red wine vinegar, salt, and pepper.
Pour the marinade mixture over the steak and tomatoes and stir to evenly coat.
Place the bag in the fridge and allow to marinate for at least 4 hours (and up to 8 hours).
About 20 minutes before you are ready to serve, place the mozzarella cheese balls in the freezer. If using wooden skewers, soak them in water.
Remove the steak and tomatoes from the fridge and preheat a grill or grill pan over medium-high heat.
Skewer the steak, tomatoes, cheese, and cubed ciabatta bread, alternating the order of ingredients. When your grill/grill pan is hot, brush with oil and then add the assembled skewers and cook for 1 minutes per side, rotating to ensure that the ingredients cook on all sides.
Remove from the heat and set on a serving platter to rest for a few minutes before garnishing with the chopped herbs and serving alongside the dipping sauce.
Mix together all the ingredients and season, to taste, with salt and pepper. This is best made ahead, so I often make it when I marinate the steak/tomatoes.
Serve chilled alongside the skewers.