Beef Tenderloin and Pearl Onion Skewers
Recipes for skewered foods usually instruct you to broil the already-assembled skewers, turning each one individually to ensure even cooking. We find it more efficient to cook the unskewered cubes in a skillet, which allows you to easily flip them with a spatula. Plus, if you run out of time before the party, you can always just put out the beef cubes, the onions, and a pile of skewers and encourage guests to assemble the hors d’oeuvres themselves.
For the onions
1 (10-ounce) bottle cocktail onions
For the beef tenderloin
1 pound beef tenderloin, cut into 3/4-inch cubes
Prepare the onions
Drain the cocktail onions and soak them in a large bowl filled with cold water for about 1 hour. Change the water and soak for another hour. (This tones down the intense vinegar flavor just a bit.) Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring, about 4 minutes (the onions may lightly brown—that’s fine). Add salt and pepper to taste. Remove from heat.
Prepare the beef
Put the tenderloin cubes, garlic, rosemary, salt and pepper in a resealable plastic bag and gently shake until cubes are coated. Heat the olive oil in a large skillet over high heat. When oil is hot, add the beef and sear until the outsides of the cubes are brown and insides are still rare, 3 to 5 minutes. Remove from heat.
The skewers can be prepared 1 day ahead and kept covered and refrigerated. Warm them in a 300°F oven for 4 to 6 minutes. (They don’t need to be piping-hot; just take the chill off. Heat them any more and you risk overcooking the beef.)