**tenderloin Kabobs** Recipe

Prepare marinade

In a medium bowl, whisk together 3 tbs olive oil, 1 tbs soy sauce, 1 tsp Worcestershire sauce, 1 tsp fresh lemon juice, minced garlic, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and thyme until emulsified.

Marinate beef

Place the 8 oz filet mignon tips in the bowl with the marinade, toss to coat thoroughly. Cover and refrigerate for 30 minutes to 2 hours. If using wooden skewers, soak them in water for at least 20 minutes while the beef marinates to prevent burning.

Cook potatoes

Place the 12 oz peeled and cubed Yukon Gold potatoes in a medium saucepan and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 12–15 minutes.

Mash and finish

Drain potatoes well and return to the warm pot. Add 2 tbs unsalted butter, 3 tbs whole milk, 1/2 tsp salt, and 1/4 tsp black pepper. Mash to desired texture (smooth or slightly chunky). Stir in chopped chives if using. Keep warm until serving.

Prep vegetables and skewers

While beef marinates and potatoes cook, cut bell peppers, red onion, and zucchini into 1" pieces or rounds. Thread the marinated beef tips and vegetables alternately onto 4 skewers, leaving a little space between pieces for even cooking. If using cherry tomatoes, add them last so they don't crush.

Season vegetables

Brush the assembled skewers lightly with 1 tbs olive oil and sprinkle 1/2 tsp salt and 1/4 tsp black pepper over the vegetables and exposed beef pieces.

Charbroil / Grill

Preheat a grill or grill pan to medium-high (about 425–450°F / 218–232°C). Oil the grates lightly. Place skewers on the hot grill and cook 2–3 minutes per side, turning to get char marks on all sides. Total cook time for 8 oz of small filet tips is about 8–10 minutes for medium-rare to medium depending on tip size; aim for an internal temperature of 125–130°F for medium-rare, 135°F for medium. Remove skewers when desired doneness is reached and let rest 3–4 minutes.

Spoon a generous portion of Yukon Gold mashed potatoes onto each plate (about half the mashed potato yield per serving). Place the rested tenderloin kabob(s) alongside the potatoes. Spoon any accumulated juices from resting over the beef and potatoes.

Garnish with chopped parsley and a lemon wedge on the side for squeezing. Serve immediately.