Rosemary Serloin Skewers with Grilled Veggies and Risotto

Tonight we had SND (Sunday Night Dinner) with a few friends at our place. Our guests took care of drinks, dessert, and our side dish (veggies: onions, peppers, squash & cherry tomatoes to be grilled) so all I had to take care of was preparing the skewers and making risotto. Everything came out deeelish!

Skewers

Ingredients:

• 2 fillet tips or other pieces of beef fillet, about 2 lbs total weight, cut into 3/4 inch chunks.
• 8 large rosemary stems, stripped and trimmed to a point, or wooden skewers, soaked in water for at least 30 min.
• 1 tbsp garlic powder
• 2 tsp onion powder
• 1 tbsp chopped fresh rosemary or 1 1/2 tsp dried
• Salt and freshly ground pepper

Method:

• Get charcoal grill, gas grill, or broiler grill (whichever) ready and preheated.
• Thread the chinks of fillet onto the rosemary skewers, leaving a little space between the chunks so that the meat cooks evenly on all sides.
• To make the rub: in a small bowl, mix together garlic powder, onion powder, rosemary, 2 tsp. salt and 1 tsp. pepper. Sprinkle the rub all over the meat. Let skewers stand at room temperature for at least 15 min, or up to an hour.
• Grill or broil the skewers to desired doneness, 4-7 min. on each side. Let skewers stand for 5 min. Serve about 2 skewers per person.

Risotto:  I followed a basic parmisian risotto recipe in one of my old cookbooks. The recipie called for sauteed spinach but my spinach was looking a little wilted, so I left that out. Instead, I sauteed some mushrooms in white wine and butter and added them the the risotto right as it was finishing up. I also added the zest from one whole lemon, and the juice of half a lemon. Pretty good :)