Filet Mignon Kabob with Grilled Heirloom Tomatoes

While it's easy to get lost in the meaty clouds of happiness, you need to focus here. The most primitive style of cooking--meat roasted over an open flame--can't be beat. You can pan-sear and broil all you want, but nothing compares to a grilled steak. The combination of a smoky, caramelized crust and a tender, juicy interior is what grilling beef is all about. From flame-kissed steaks and smoked chicken to shish kabobs and satays, grilling adds flavor and flair to virtually any meat.

If you’ve met my father, you know he has that certain “I know how to make rockin’ kabobs" look about him. While this isn’t exactly rare for Middle Eastern men, my father makes the tastiest Kabob Barg or Filet Mignon Kabob to hit my taste buds.

Filet Mignon Kabob with Grilled Heirloom Tomatoes

Kabab Barg

4 Servings

Ingredients:

• 2 pounds filet mignon, cut into ¼ inch thick strips, against the grain on a diagonal
• 1/3 cup extra-virgin olive oil
• 1 yellow onion, julienne
• 4 medium heirloom tomatoes
• 2 tablespoons Saffron Emulsion
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Ingredients for garnish:

• 1 medium onion, peeled, quartered
• 1 bunch basil, stemmed, rinsed
• 1 bunch radish, stemmed, rinsed

*Grilling tip: Begin by threading meat and tomatoes on metal skewers, then transfer to grill. Grill the tomatoes first. After 15 minutes add the meat skewers to the grill.

Directions:

Marinade:  In a large mixing bowl, combine the meat, olive oil, onions, Saffron Emulsion, and salt and black pepper.  Set aside.

Thread whole tomatoes separately on thin metal skewer.  Grill for 20 to 25 minutes over low flame. Turn skewer every 4 to 5 minutes.

Thread filet mignon on long, thin metal skewers. Using a sharp knife, cut along the edges creating a leaf-like shape (some food trivia: Barg is the Farsi word for "leaf"). Place skewers on a cutting board and pound with a flat-sided meat mallet. Grill to desired doneness over low flame, turning skewers every couple minutes.

Transfer meat and tomatoes to a serving platter. Brush kabob with melted butter if you're feeling sassy. Enjoy!

Filet Mignon Kabob with Grilled Heirloom Tomatoes

Serving Suggestion: Serve with Saffron Rice and a handful of basil, radish, and onion.

Alone, the kabob more than satisfies, but fold them into warmed flat bread, top with some chilled Ma’ast-o-Musir or Yoghurt & Shallot Dip and you have yourself the sandwich of all sandwiches.

Comments

[shayma]

yasamin this looks beautiful. my Baba has never entered the kitchen, but i still love him. it looks really good, i feel like having Kebab Barg now.
btw i am still having trouble posting to your website, it only works if i delete my url address.

[shayma]

hello- there is a girl who is v interested in Persian food blogs- i thought of you and told her i would ask you if perhaps you cld drop a comment on her blog- http://maninas.wordpress.com/2009/11/07/persian-food-blogs/#comment-3401

www.thespicespoon.com/blog/about

[Yasamin Beitollahi]

Hi Shayma, thanks for stopping by! My father always made threading meat on skewers look so easy, and I know first-hand just how simple it really is. Would love to hear your take on this recipe. I'm not exactly sure why your URL is deleted before your comment is posted. But, I will definitely look into it.

Also, I would be happy to connect with your friend and fellow food blogger. I've be over in a few.. :)

[shayma]

hi yasamin- i dont know the food blogger- but she has a keen interest in food from Iran.
your recipe looks lovely- shall try it one of these weekends - my husband will be in charge! best, shayma

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[Perry]

Great site and great pictures. I was just looking for a filet mignon kabob recipe and I found it.

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