Beef Tenderloin, Shallots, Bacon and Mushroom Kabobs

The trick here is to pre-cook the bacon for a few minutes to get the fat rendering and then assemble the skewers. The bacon is mostly for seasoning and flavoring the filet and mushrooms as they cook, but why waste good bacon? Serve it up with the rest of the kabob ingredients.

Beef, StartersElizabeth Karmel