Grilled Filet Mignon with Vegetable Kebabs

Grilled Filet Mignon with Vegetable Kebabs

5 Reviews
From: EatingWell Magazine, June/July 2005

You might be tempted to save beef filet for special occasions, but this low-fat cut is actually perfect weekday fare: it cooks up fast, stays juicy and carries other flavors perfectly. The kebabs are a wonderful mix of lemon, herbs and fresh vegetables.

Ingredients 4 servings

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  • 1 lemon, zested and juiced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 16 cherry tomatoes
  • 10 ounces white mushrooms, stemmed
  • 1 medium zucchini, halved lengthwise and sliced into 1-inch pieces
  • 1 small red onion, cut into wedges
  • 1 pound filet mignon steak, 1 1/2 to 2 inches thick, cut into 4 pieces

Preparation

  • Active

  • Ready In

  1. Preheat grill to high.
  2. Combine lemon zest, lemon juice, oil, oregano, salt and pepper in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add tomatoes, mushrooms, zucchini and onion to the remaining marinade; toss well to coat. Thread the vegetables onto eight 10-inch skewers. Drizzle the vegetables and steak with the reserved marinade.
  3. Grill the steak 4 to 6 minutes per side for medium. Grill the vegetable kebabs, turning frequently, until tender and lightly charred, 8 to 12 minutes total. Remove the vegetables from the skewers and serve with the steak.
  • Equipment: Eight 10-inch skewers (see Tip)
  • Tip: When using wooden skewers, wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn't protect them.)

Nutrition information

  • Per serving: 283 calories; 15 g fat(4 g sat); 3 g fiber; 10 g carbohydrates; 28 g protein; 55 mcg folate; 74 mg cholesterol; 5 g sugars; 0 g added sugars; 689 IU vitamin A; 26 mg vitamin C; 71 mg calcium; 3 mg iron; 366 mg sodium; 920 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 2 vegetable, 4 lean meat

Reviews 5

July 03, 2014
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By: EatingWell User
Surprising Flavor Like another reviewer, I cubed the filet and added it to the kebobs and that turned out wonderfully - my only problem was that the zucchini was a tiny bit undercooked. I think I may cook the vegetables separately just to ensure I don't overcook the steak. I also recommend brushing the marinade over the kebobs as they cook - really enhances the flavor! Pros: zesty, flavorful, healthy
April 30, 2012
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By: jayjayharding
A Winner! We made these kabobs the other night and they were delicious!! I didn't read the instructions all the way through, so we cut up the meat to go on the kabobs and it turned out so good, we'll make them like that from now one. We put steak seasoning on the meat chunks before putting them on the kabobs and tossed the veggies in the sauce described in this recipe and they turned out absolutely amazing! We added a little bit of red and yellow peppers for some added veggies; next time I'd increase the zucchini for more green veggies. This recipe is on our list for the next time friends or family come over for a show off meal! It's that good. Pros: Quick and delicious
July 22, 2010
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By: EatingWell User
Very good if you don't like zucchini or mushrooms substitute red/yellow or orange bell pepper in place it goes well with the rest of the ingredients...
July 03, 2010
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By: EatingWell User
This receipe sounds really good and I plan on trying it but I don't care for mushrooms or zuccini. Is the other vegtables I can substitue them with that will have the same nutritional values? Lisa
June 09, 2010
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By: EatingWell User
I thought the recipe was very good, except I thought it was too sour from the lemon. I added some steak seasoning to the steak and that added better flavoring.