Any fresh herbs work well for marinating fillet mignon, and if you are out of fresh, use a nice French Herbs de Provence or Italian herb mix. If you don’t have sage leaves, use basil.2 lb beef filet mignon, tenderloin, cut into 16 1-inch cubes
16 fresh sage leaves
1 large red Bermuda onion, quartered into wedges (16 needed)
Marinade:
1 cup red wine
2 Tbsp soy sauce
1 tsp sugar
1 shallot, minced
1 clove garlic, pressed through garlic press
1 Tbsp fresh oregano, minced
2 tsp fresh thyme, minced
Heat grill. Whisk marinade ingredients together. Marinate beef for half an hour. Skewer on 3-4 skewers, alternating onion, sage and beef.
Salt and pepper to taste. Grill for 3-4 minutes per side.
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