Tenderloin Kabobs with Rosemary-Brushed Potatoes and Red Peppers
Serves: 6
Total preparation time: About 1 1/4 hours

INGREDIENTS

6 small red-skinned potatoes (about 1 pound)
Salt to taste
1/2 cup olive oil
2 cloves garlic, crushed
3 tablespoons fresh rosemary, chopped
Freshly ground black pepper to taste
Vegetable oil cooking spray
2 1/2 pounds Tenderloin for Kabobs
3 red bell peppers (about 1 1/2 pounds), cut into chunks
Six 12-inch metal skewers

2001 Barbera d'Alba

2001 Barbera d'Asti Fiulot

2001 Barbera d'Asti Tabarin

DIRECTIONS

1. Put the potatoes in a large saucepan and add enough water to cover by 2 or 3 inches. Lightly salt the water and bring to a boil over high heat. Reduce the heat and simmer briskly for about 15 minutes until the potatoes are just fork-tender. Drain and cool to room temperature. Cut into halves so that there are 12 pieces. Handle the potatoes gently to prevent the skin from slipping off.

2. Combine the olive oil, garlic, and rosemary in a large bowl; season to taste with salt and pepper. Add the potatoes and stir gently to coat.

3. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.

4. Lift the potatoes from the marinade. Transfer the marinade to a small saucepan and heat gently until warm and fragrant.

5. Thread the potatoes, steak, and peppers onto skewers, beginning and ending with a potato. Grill for 10 to 12 minutes, turning several times and brushing with the warm marinade, until medium-rare or until the meat reaches the desired degree of doneness, the potatoes are tender, and the peppers are slightly charred. Serve immediately.
© Lobel's of New York