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Cooking Guide

Medallions of Tenderloin Kebabs

2 POUNDS; SERVE 4-6 

Thaw* product on a dish in the refrigerator.

 

  • 2 1 lb bags medallions, thawed*

 

MARINADE

  • 2 scallions, finely chopped
  • ½ cup hoisin sauce and ½ cup orange juice
  • 1½ tablespoons soy sauce
  • 2 teaspoons fresh gingerroot, peeled and grated
  • 1 teaspoon Worcestershire sauce

 

VEGETABLES

  • 1 large onion, cut into large chunks and separated
  • 1 large red bell pepper, cut into large chunks
  • 1 large green bell pepper, cut into large chunks

 

  1. Mix together marinade ingredients. Place marinade in zip-top bag and add meat. Marinate beef 1-3 hours in the refrigerator, turning occasionally.
  2. Thread beef alternately with onions and peppers onto skewers.
  3. Place kebabs on hot grill 5-8 minutes per side (2 sides) for medium-rare or to desired doneness.

 

FOR BEST RESULTS

*See Delivery Storage and Thawing for thawing details.

Remove thawed product from the refrigerator 30 minutes before cooking.

Let rest for 5 minutes before serving.