Makes 2 main couse or 4 appetizer servings
1 tablespoon Chef Paul Prudhomme's Barbecue Magic
1 small red bell pepper, cut into 1-inch squares
1 small yellow bell pepper, cut into 1-inch squares
1 small green bell pepper, cut into 1-inch squares
1 small red onion, cut into 1-inch squares
4 mushrooms, medium size
8 (1 inch) cubes of beef cut from the filet tail or tenderloin
4 (8 inch) skewers
2 tablespoons unsalted butter
2 tablespoons all purpose flour
2 teaspoons Chef Paul Prudhomme's Barbecue Magic, in all
1½ cups beef stock
1 tablespoon chopped fresh rosemary leaves (or 1½ teaspoons dried rosemary leaves)
1 teaspoon dark brown sugar
1 teaspoon balsamic vinegar
How To Prepare
Prepare the sauce: In a skillet over high heat, make a roux with the butter and flour. Whisk constantly until the roux is tan color, then add the Barbecue Magic and whisk frequently until the roux is a rich golden color. Add the stock and whisk until the roux and liquid are fully combined and smooth. Whisk in the remaining ingredients. Continue to cook, whisking frequently, until the sauce comes to a boil and is somewhat thick. Adjust the sauce with a little stock if needed. Keep warm while cooking the skewers.
Cook the skewers on a lightly oiled charcoal grill, or in a lightly oiled large skillet over high heat, or in a very hot oven or broiler. Cook evenly on all sides, until the meat reaches your preferred degree of doneness. Serve immediately accompanied by the sauce.
NOTE: If you are using wooden or bamboo skewers, soak them in water for about one hour to help prevent them from charring. If you are lucky enough to have your own rosemary bush, you can make your own skewers from the woody stems of the plant.