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Brochettes of filet mignon, tomatoes and halloumi


15 minutes + 12 hours refrigeration


8 to 10 minutes



Brochettes of filet mignon, tomatoes and halloumi
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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.

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