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Brochettes of filet mignon, tomatoes and halloumi
Brochettes of filet mignon, tomatoes and halloumi

Brochettes of filet mignon, tomatoes and halloumi

Preparation 15 minutes | refrigeration: 12 hours
Cooking time 8 to 10 minutes
Servings 4



  • 2 garlic cloves, minced
  • 125 ml (1/2 cup) olive oil
  • 125 ml (1/2 cup) vegetable oil
  • 10 ml (2 tsp) freshly crushed black pepper (mignonette)
  • 15 ml (1 tbsp) fresh rosemary, chopped
  • 8 ml (1 1/2 tsp) fresh thyme, chopped


  • 8 small Italian tomatoes or 8 big cherry tomatoes
  • 500 g (1 lb) filet mignon, cut into 3.5 cm (1 1/2 in.) cubes
  • 8 pieces of halloumi cheese, 3-4 cm (1 1/2 in.) long and 1.5 cm (3/4 in.) thick


  1. Beforehand, soak the wooden skewers in cold water for about 30 minutes.
  2. In a non-corrosive dish, mix together all the marinade ingredients. Set aside.
  3. Onto each skewer, successively thread one tomato, one beef cube, one piece of cheese, one beef cube, and finish with one tomato.
  4. Place the skewers in the marinade and coat well.
  5. Cover and refrigerate for about 12 hours, turning the skewers over repeatedly.
  6. Preheat the barbecue to maximum heat, 290°C (550°F).
  7. Remove the skewers from the marinade and lightly pat them dry with paper towel.
  8. Grill, covered, for 4 to 5 minutes on each side for rare doneness.
  9. Serve with a salad.
Availability in stores