Beef Brochettes Basted with Black Pepper and Herb Butter


Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour


3 lb
beef tenderloin cut into1-1/2" cubes (substitute filets, flank steak or N.Y. Strip steak if needed)
1⁄2 c
soy sauce
fresh cracked black pepper as needed
2 U
red peppers (cut into 1" squares)
2 U
green peppers (cut into 1" squares)
1 U
red onion
1 c
8 U
metal skewers or wood skewers soaked n water
salt and pepper to taste
1 1⁄2 c
2 U
shallots, minced
1⁄4 c
scallions (or chives)
1 T
1 t
thyme (fresh or dried)
1 t
basil (fresh or dried)
1 t
oregano (fresh or dried)
1 t
marjoram (fresh or dried)
2 T
Dijon mustard
1 T
Worcestershire sauce
3 clv
garlic, minced


Prepare herb butter.
Mix softened butter, shallots, scallions, parsley, thyme, basil, oregano, marjoram, mustard, and Worcestershire sauce. Blend well. Roll into log using plastic wrap or parchment. Chill and reserve.
Assemble brochettes
Place red peppers, onion, beef, green pepper in sequence. Repeat sequence until skewer is full. Finish end with a mushroom cap. Season brochettes with salt, pepper and soy sauce. Add garlic and cracked black pepper as well. Heat grill. Brush with oil. Soften a portion of the herb butter compound. Brush onto brochettes. Let sit for one hour. Place brochettes on grill. Baste with herb butter compound. Cook until meat is medium rare. Place on a serving platter.