Grilled Beef Kabobs in a Roasted Garlic Tarragon Sauce


2 pounds tenderloin beef

2 medium onions, quartered

2 green bell peppers, quartered

1/2 cup balsamic vinegar

1/4 cup Dijon mustard

2 tbsp. garlic, minced

2 tbsp. black pepper

1 tbsp. salt

2 cups LouAna Peanut Oil

4 thick-cut slices of tomato

Wooden skewers

Sauce:

2 tsp. LouAna Peanut Oil

1 tbsp. garlic, minced

3/4 cup beef broth

3 tbsp. fresh tarragon, minced

8 tbsp. chilled butter


Cube beef into 2-inch by 2-inch chunks. Alternate 1/2 pound beef cubes
with 1/4 onion and bell pepper onto a wooden skewer. Repeat process
until 4 kabobs are skewered. Place kabobs in shallow pan and make
marinade. In a bowl, whip together mustard, garlic vinegar, and season
with salt and black pepper. Slowly pour in LouAna Peanut Oil while
whipping constantly until all the oil is incorporated. Reserve a small
amount of dressing for later use. Coat beef kabobs with dressing,
refrigerate and allow kabobs to marinate two hours up to overnight.
Fire up the grill and cook kabobs to desired doneness. Coat tomato
slices with remaining dressing and towards the end of the cooking
process, grill tomatoes until just heated. For the sauce, heat 2
teaspoons of peanut oil, add garlic and cook over medium-low heat
until garlic is browned but not burnt. Add broth and tarragon. Bring
to boil, reduce heat and simmer until the broth is reduced by half.
Lower the flames as low as it'll go and swirl in fresh tarragon and
butter. Simmer until butter is melted. Top beef kabobs with sauce and
garnish with grilled tomato slices. Serves 4.

• LouAna® Chef Patrick Mould is the owner of the Louisiana School of
Cooking and the author of "Recipes from a Chef." He is also
vice-president of culinary for Barton Springs Grill in Houston, TX. He
has appeared on NBC's "Today Show," ABC's "Good Morning America," and
on hundreds of TV and radio shows across the United States. For more
information and additional recipes, visit www.louana.com.