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Beef Tenderloin Crostini Skewers

Beef Tenderloin Crostini Skewers

  • Yield: 6-8 servings 1x



For the Skewers:

  • 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

For the Dipping Sauce:

  • 1 cup sour cream
  • ΒΌ cup prepared horseradish
  • 2 teaspoons grainy mustard
  • Salt and pepper, to taste


For the Skewers:

  1. Cut the steaks into 1-inch cubes and place them in a large resealable plastic bag. Add the cherry tomatoes.
  2. In a small bowl, whisk together the olive oil, garlic, Worcestershire, brown sugar, soy sauce, red wine vinegar, salt, and pepper.
  3. Pour the marinade mixture over the steak and tomatoes and stir to evenly coat.
  4. Place the bag in the fridge and allow to marinate for at least 4 hours (and up to 8 hours).
  5. 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.
  6. Remove the steak and tomatoes from the fridge and preheat a grill or grill pan over medium-high heat.
  7. 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.
  8. 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.

For the Dipping Sauce:

  1. 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.
  2. Serve chilled alongside the skewers.