Serves: 10 – 12 (makes 36 – 40 appetizers) Recipe by Taste of BBQ
Prep time: 15 minutes
Marinate time: 4 – 8 hours
Cook time: 15 minutes
425F – 450F
What you’ll need:
- 2 lbs beef tenderloin cut into 1″ cubes
- 1 lb bacon strips – each strip cut in thirdsFor the marinade:
- 1/2 cup soy sauce
- 1/4 cup lemon juice
- 3 tablespoons crushed garlic
- 1 tablespoon dried onion flakes
- 1 teaspoon ground white pepper
- 1/2 teaspoon ground allspice
- short appetizer sized wooden skewers (3″ – 4″)Tip: if you can’t find these short skewers make your own by cutting 12″ skewers into 3 or 4 pieces.
In a small glass bowl or jar combine all of the marinade ingredients and mix well. Set aside.Cut the beef tenderloin into 1″ square chunks. Trim off any excess fat.
Place the beef tenderloin chunks into a resealable zip-lock plastic bag and pour in the marinade. Close the bag and distribute the marinade well to evenly coat all the beef.Place the bag in a pan or bowl to prevent leakage and refrigerate 4 – 8 hours.
Remove the beef tenderloin recipe from the bag and discard the marinade.Wrap a piece of beef with a small strip of bacon just so it wraps once around the chunk and doesn’t double over itself too much.
Insert a small skewer into the chunk where the two ends of bacon meet and out the other side. This will ensure the bacon doesn’t fall off the skewer.Continue with the remaining beef.
Clean and oil the grates of the grill and preheat to 425F – 450F.I grill these at this temperature to ensure the bacon cooks without burning.
When the grill has reached temperature place the skewers on the grates (bacon side down) at a 30 degree angle to the grate rungs to provide appealing sear marks.
Close the lid and continue grilling for 8 – 10 minutes.
Wiggle the pieces with your BBQ tongs and flip over on the grates if they are showing sear marks.Close the lid for another 8 – 10 minutes.
At 425F – 450F this beef tenderloin recipe should be cooked to medium-rare in about 15 minutes.An instant read thermometer should show approximately 130F internal temperature.
I use the lower heat to ensure the bacon cooks without burning and the beef doesn’t overcook. Use a thermometer for best results.
Remove the Filet Mignon bites to a serving dish. Drizzle with a little soy sauce if desired.Enjoy!
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*compare to 7/14/11