Re: COOKING FOR ONE
BEEF BROCHETTES
serves 1
1/3 pound filet mignon
3 pieces bell pepper (yellow and red)
3 pieces Bermuda onion
4 mushroom caps, stems cut flush
Garlic salt and pepper
Salad oil
Choron Sauce (Recipe Below)
Cut the filet into 1-inch square pieces. Use both colors of bell peppers, Bermuda onion and mushroom caps. Cut the vegetables into pieces that are the same size as the meat.
Assemble the skewer by starting with a piece of meat, followed by a piece of each of the vegetables. Continue until the skewer is full. Alternate the color of the peppers after each meat course to make a more colorful presentation. Season with garlic salt and pepper, then lightly brush with salad oil. Broil to your own taste.
Place on a bed of rice and top the meat with Choron sauce and serve.
menu suggestion: Brochette of Beef Tenderloin: served on Risi Bisi, sauce Choron and bouquet of green beans.
Note: A Choron Sauce is a compound sauce using a Hollandaise Sauce as a base. Then you turn the Hollandaise into a Béarnaise, then by adding a little tomato it becomes a Choron. Sounds complicated but it's not really. Give it a try. You'll make it again!
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