Boeuf En Brochette - cooking recipe

Ingredients

3 lbs beef tenderloin, cut into 1-1/2 inch cubes
For the marinade
4 medium shallots, very finely minced
3 garlic cloves, minced
7 inches celery ribs, minced
2 tablespoons chopped parsley
1 tablespoon chopped fresh rosemary
1 tablespoon fresh thyme leave
1/2 lemon, juice of
1 teaspoon fresh ground pepper
1 teaspoon salt
1 tablespoon oil
For the Sauce
2 tablespoons unsalted butter
1 onion, minced
1 cup red wine
2 tomatoes, peeled, seeded and chopped
1/2 teaspoon sugar
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon chopped parsley
salt & freshly ground black pepper

Preparation

Combine marinade ingredients in a large glass bowl.
Add the meat and mix so that all the pieces are coated. Marinate for 1 hour.
Melt butter in a skillet and add onion.
Cook, stirring occasionally for about 7 minutes or until soft but not brown.
Scrape the marinade off the meat and add to the onion.
Add the wine, tomatoes and sugar and cook over medium heat for 10-15 minutes until slightly thickened.
Puree the sauce in a blender until smooth. If it is too thin, reduce it over medium heat until it is the consistency of mayonnaise.
Let the sauce cool slightly and stir in the Dijon, lemon juice, parsley, salt and pepper.
Thread the beef cubes equally onto 6 12-inch skewers.
Cook over very hot heat, about 8 minutes for rare.
Allow one skewer per person and serve the sauce separately on the side.