Categories: Beef main dish
Ingredients
- 1 cup dry red wine
- 2 Tbsp. olive oil
- 1 shallot, thinly sliced
- 2 garlic cloves, pressed
- 2 sprigs fresh thyme
- 3/4 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1 bay leaf
- 1/4 tsp. fresh oregano
- 1 1/2 lbs. beef tenderloin. cut into `1 to 1 1/2-inch cubes
- 1 pkg. (10 oz.) mushrooms, cleaned
- 1/2 pint cherry tomatoes, optional
Directions
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In a medium stainless-steel saucepan, combine wine, oil, shallot, garlic, thyme, salt, pepper, bay leaf and oregano. Bring to a boil over medium heat, stirring occasionally; let simmer uncovered 2 minutes. Remove from heat. Let marinade stand until it cools to room temperature.
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Place beef in a large bowl or larger heavy-duty resealable plastic bag. Pour marinade over beef, toss to combine and cover tightly with plastic wrap or carefully seal bag. Refrigerate 1 to 3 hours (can be prepared up to 24 hours ahead),
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Heat grill. Remove beef from refrigerator and stir mushrooms into marinade. Thread onto skewers, alternating beef, mushrooms and tomatoes, if using. Grill 8 to 10 minutesm turning skewers occasionally. Remove from grill while meat is still pink in the center. (It will continue to cook a little after it comes off the heat.) Transfer to a sering platter.