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Nothing says summer entertaining quite like skewers sizzling on the grill. Today, we’re talking about a dish that is both elegant and approachable. Tender, juicy chunks of beef paired with sweet, sun-ripened tomatoes and perfectly cooked Yukon Gold potatoes make every bite a little celebration. The tarragon aioli adds a fresh, herby kick that brings all the flavors together in a way that feels fancy without ever being intimidating.
This recipe is great for a casual backyard gathering or a special weeknight dinner where you want to impress without sweating over the stove. The skewers come together quickly, the grill does most of the work, and you can prep a lot of it ahead of time. Pour yourself a glass of your favorite Kendall-Jackson red wine, something like a Pinot Noir or Cabernet Sauvignon, and get ready for a dish that tastes like it belongs at a gourmet restaurant but feels totally at home on your table.
Why These Skewers Are a Crowd-Pleaser
There’s something so satisfying about a recipe that looks impressive but is really straightforward to pull off. These skewers fit the bill perfectly. You get the elegance of a tenderloin dinner without spending hours in the kitchen, and the combination of juicy beef, sweet tomatoes, and creamy Yukon Gold potatoes hits a little bit of everything your taste buds love.
The tarragon aioli takes it to the next level, bringing a bright herbal note that pairs beautifully with the richness of the beef. These skewers are also endlessly adaptable. You can switch up the vegetables, experiment with different herbs in the aioli, or even swap the beef for another protein if you like. Essentially, it’s a template for a dish that makes any gathering feel special without the stress.
Key Ingredients You’ll Want to Have
Before you get started, it helps to gather everything so the recipe goes smoothly. Here’s what makes these skewers shine:
- Beef Tenderloin: The star of the show. Tender, juicy, and perfectly portioned into bite-sized chunks.
- Yukon Gold Potatoes: Creamy and subtly buttery, they roast beautifully and complement the beef.
- Heirloom Tomatoes: Sweet and vibrant, they add a pop of color and fresh flavor to the skewers.
- Olive Oil: Keeps everything coated and helps the skewers sear nicely on the grill.
- Eggs, Dijon, Lemon, and Garlic (for the aioli): The base for a smooth, flavorful sauce.
- Fresh Tarragon: Adds an herbal brightness that elevates the entire dish.
- Kosher Salt and Black Pepper: Simple seasonings that let the ingredients shine.
Grilled Beef Tenderloin and Heirloom Tomato Skewers
Recipe Type:
Entree
Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Servings:
3
Ingredients
- 12 small (1” diameter) Yukon Gold potatoes
- One 12 oz. beef tenderloin filet, cut into 12 chunks
- 12 grape tomatoes
- 2 Tbsp. olive oil
Tarragon Aioli
- 2 large egg yolks at room temperature
- 11⁄2 tsp. Dijon mustard
- 1 Tbsp. freshly squeezed lemon juice
- 1 tsp. minced garlic
- 1⁄2-3⁄4 C. canola oil
- 2 Tbsp. minced fresh tarragon
- kosher salt and freshly ground black pepper
Instructions
- Soak twelve 6” long bamboo skewers in water for 20 minutes.
- Meanwhile, put the potatoes in a medium saucepan and add salted water to cover. Bring to a boil over high heat. Reduce the heat to a simmer and cook until just tender, 10-5 minutes. Be careful not to overcook. Drain.
- Combine the potatoes, beef, tomatoes, and olive oil in a large bowl. Toss to coat evenly. Thread 1 chunk of meat, 1 potato, and 1 tomato onto each skewer, piercing the tomatoes lengthwise. Set aside.
- For the aioli: In a blender or food processor, puree the egg yolks, mustard, lemon juice, and garlic until smooth. With the machine running, gradually add just enough canola oil in a slow, steady stream until the mixture is thick and emulsified. Stir in the tarragon. Season with salt and pepper to taste.
- Preheat a gas grill to medium-high. Season the skewers with salt and pepper. Place on the grill, cover, and cook until seared, 1-2 minutes on each side. Arrange 2 skewers on each of 6 small plates. Serve with the aioli in small bowls on each plate.
Choosing the Right Beef for Your Skewers
The star of these skewers is the beef, so picking the right cut makes all the difference. Tenderloin is ideal because it cooks quickly, stays juicy, and has a mild flavor that lets the accompanying vegetables and aioli shine. It’s the classic choice if you want each skewer to feel luxurious and melt-in-your-mouth.
If you don’t have tenderloin on hand or want a more budget-friendly option, there are a few other cuts that work beautifully:
- Sirloin — Lean but flavorful, sirloin holds up well on skewers and has a beefy punch that pairs nicely with robust red wines.
- Ribeye — Rich and marbled, ribeye adds intense flavor, though you’ll want to trim excess fat to avoid flare-ups on the grill.
- Strip Steak (New York Strip) — A happy medium between tenderloin and ribeye, offering tenderness and bold flavor without too much fat.
Perfect Wine Pairings with Beef Skewers
When you grill up something hearty and savory like these beef‑tenderloin and heirloom‑tomato skewers, a red wine with depth, structure, and enough vibrancy to stand up to the meat is the way to go. That’s why two wines from Kendall‑Jackson’s lineup come to mind immediately.
- Kendall‑Jackson Vintner’s Reserve Pinot Noir — This Pinot brings just the right mix of soft red fruit, earthy undertones, and bright acidity. It doesn’t overpower the beef, yet it has enough grace to complement the tomatoes and herbs. The result is elegance on a plate, where every bite feels balanced and light enough for conversation and seconds.
- Kendall‑Jackson Cabernet Sauvignon — When you want full‑bodied impact, Cabernet steps up. Its tannins and darker flavor profile pair beautifully with grilled beef without overwhelming the subtler notes coming from the potatoes or tomato. The depth and richness of Cabernet round out the dish, making it feel more luxurious and perfect for a dinner you want people to remember.
Trying to build a full‑on red wine dinner around a meaty meal? Check out this Steak and wine pairings guide for more ideas — many of their wine choices speak directly to meats similar to this skewer dish.
FAQs
Can I make these skewers ahead of time?
Yes, you can prep the beef, potatoes, and tomatoes up to a few hours in advance. Keep everything chilled and assemble the skewers just before grilling to maintain freshness.
What if I don’t have bamboo skewers?
Metal skewers work perfectly. Just be mindful that metal heats up on the grill, so use tongs or oven mitts when handling.
Can I use other vegetables besides potatoes and tomatoes?
Absolutely! Bell peppers, mushrooms, zucchini, or pearl onions are all great options that cook quickly and pair well with beef.
What’s the best way to ensure the beef stays tender?
Cut uniform chunks, don’t overcook, and let the skewers rest for a few minutes after grilling. Using a cut like tenderloin or sirloin helps a lot, too.
How should I store leftovers?
Remove skewers from any sauce, wrap the beef and vegetables tightly in foil or store in an airtight container, and refrigerate for up to 2 days. Reheat gently in a low oven or skillet to avoid drying out the meat.
Is the tarragon aioli necessary?
It’s highly recommended for the flavor contrast it provides, but you can substitute with a garlic herb mayonnaise or chimichurri if you prefer.
