| 1 1/2 lbs. | beef tenderloin, cut into 1 1/2-inch cubes | | 3 Tbs. | olive oil | | 8 Tbs. (1 stick) | butter, melted | | 1 Tbs. | chopped fresh thyme or 1/2 tsp. dried | | 1 Tbs. | Dijon mustard | | 1/8 tsp. | red pepper flakes | | salt and freshly ground pepper | | 6 Tbs. | fresh lemon juice |
| | Divide the beef cubes between two long skewers.
Combine the oil, 4 tablespoons of the melted butter, thyme, mustard, and red pepper flakes and mix well. Brush over all sides of the beef cubes. Season to taste with salt and pepper.
Grill for about 3 minutes per side, brushing with more of the oil mixture. Combine the remaining melted butter with the lemon juice. Heat quickly and pour over the skewered meat just before serving. Serves four to six. |
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