
Grilled Beef Tenderloin and Heirloom Tomato Skewers
Grilled Beef Tenderloin and Heirloom Tomato Skewers
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
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.
