Filet mignon skewers with lemon and olives
On weekends, the filet mignon skewers are easy to enjoy with friends and family.
1. The day before, wash the bell peppers. Grill them in the oven until the skin has darkened and swelled. Remove and place in a plastic bag. Leave them to rest for 15 minutes. Peel and remove the seeds. Place on a baking dish and sprinkle with 4 tablespoons of olive oil. Add the vinegar and the soy sauce. Peel and crush the garlic and spread on the bell peppers. Sprinkle the thyme. Leave the bell peppers to marinate throughout the night.
2. On the day itself, cut the filet mignons into regular sized cubes. Place them on a tray. Wash the lemon and cut into pieces. Squeeze the second. Mix the lemon juice with honey and 2 tablespoons of oil. Add salt and pepper. Brush the meat with the mixture. Sprinkle thyme. Cover with cling film and leave to marinate for 30 minutes.
3. Preheat the oven at th. 7 – 210°C. Prick the filet mignon cubes on the bamboo skewers and alternate with the olives and lemons.
4. Bake the skewers for 10 minutes and turn during mid-cooking. Serve with the marinated bell peppers.
Photo credit : Sucré Salé.
