Beef Tenderloin, Shallots, Bacon and Mushroom Kabobs


8 shallots 2 filet mignons about 8 ounces each Olive oil Kosher salt 18 whole white mushrooms, cleaned and stemmed 8 slices center-cut bacon 4 Grill Friends Double Kabob Skewers or 8 bamboo skewers, soaked in water


Grilling Method: Direct/Medium Heat

Preheat the grill.

Roast the Shallots: Keeping the shallots in their skin, place on the warming rack of the grill to roast slowly while you prepare the kabobs. Turn, if necessary to insure even cooking. The shallots will take between 30-45 minutes to caramelize and get soft. Remove when done and when cool enough to touch, peel skins, place them in a bowl and sprinkle with Fleur de Sel or coarse sea salt.

Meanwhile, cut each filet: Slice each filet lengthwise into thirds, turn them 45 degrees and cut the slices again into thirds (like tic-tack-toe board); you should have 9 pieces.

Brush the cleaned mushrooms with oil and place on another plate.

Assemble the kabobs: Lay the pieces on a clean work surface as follows: six pieces of meat alternating with six mushrooms. Take a slice of bacon and interweave it on the work surface under the meat then around and above the mushroom until you get to the last piece of mushroom. (The bacon will be threaded between the mushrooms and meat and will resemble ""ribbon"" candy.) Using the Grill Friends Double Kabob Skewers (or two bamboo skewers for each kabob), push the skewers parallel through each line of filet, mushrooms, and bacon, forming what looks like a ladder.

Grill kabobs, about 7 minutes per side or until the bacon is crispy and the meat and mushrooms are marked, tender and cooked. Remove from grill and place them on a clean platter. Let rest for 5 minutes. Serve hot with the grill-roasted shallots.

Main DishesElizabeth Karmel