Friday, June 4, 2010

Grilled Filet Mignon with Vegetable Kebabs

This is another recipe. We tried this recipe and really liked it.

Grilled Filet Mignon with Vegetable Kebabs

From EatingWell: June/July 2005, The EatingWell Healthy in a Hurry Cookbook (2006)
You might be tempted to save beef filet for special occasions, but this low-fat cut is actually perfect weekday fare: it cooks up fast, stays juicy and carries other flavors perfectly. The kebabs are a wonderful mix of lemon, herbs and fresh vegetables.

4 servings | Active Time: 20 minutes | Total Time: 30 minutes

•1 lemon, zested and juiced
•2 tablespoons extra-virgin olive oil
•1 tablespoon dried oregano
•1/2 teaspoon salt
•1/4 teaspoon freshly ground pepper
•16 cherry tomatoes
•10 ounces white mushrooms, stemmed
•1 medium zucchini, halved lengthwise and sliced into 1-inch pieces
•1 small red onion, cut into wedges
•1 pound filet mignon steak, 1 1/2 to 2 inches thick, cut into 4 pieces
1.Preheat grill to high.
2.Combine lemon zest, lemon juice, oil, oregano, salt and pepper in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add tomatoes, mushrooms, zucchini and onion to the remaining marinade; toss well to coat. Thread the vegetables onto eight 10-inch skewers. Drizzle the vegetables and steak with the reserved marinade.
3.Grill the steak 4 to 6 minutes per side for medium. Grill the vegetable kebabs, turning frequently, until tender and lightly charred, 8 to 12 minutes total. Remove the vegetables from the skewers and serve with the steak.
Per serving : 291 Calories; 17 g Fat; 4 g Sat; 9 g Mono; 70 mg Cholesterol; 10 g Carbohydrates; 27 g Protein; 3 g Fiber; 363 mg Sodium; 529 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 2 vegetable, 4 lean meat

Tips & Notes
•Make Ahead Tip: Equipment: Eight 10-inch skewers (see Tip)
•Tip: When using wooden skewers, wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn't protect them.)

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