Rosemary Tenderloin Skewers

Servings: 4
Prep Time: 20 minutes
Total Time: 40 minutes

Ingredients

• 2 pounds Tender Ridge Angus tenderloin tips or beef fillet, cut into ¾-inch chunks
• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• 1 tablespoon fresh rosemary, chopped
• 2 teaspoons salt
• 1 teaspoon freshly ground pepper
• 8 large rosemary stems stripped and trimmed to a point or wooden skewers soaked in water for at least 30 minutes

Instructions

1. In a small bowl, mix together the garlic powder, onion powder, rosemary, salt and pepper. Sprinkle the seasoning mix all over the meat.
2. Then, thread the meat onto the rosemary or wooden skewers.
3. Preheat grill to medium-high heat. Grill the skewers 4 to 7 minutes on each side until the beef reaches 135°F on an internal meat thermometer for medium-rare doneness. Let the skewers rest 5 minutes before serving.

Parmesan Couscous

Servings: 4
Prep Time: 20 minutes
Total Time: 30 minutes

Ingredients

• 1 cup water
• 1 cup couscous
• 3 tablespoons olive oil
• 1 teaspoon garlic, minced
• 4 green onions, sliced
• ¼ teaspoon ground black pepper
• ¼ cup Parmesan cheese, grated

Instructions

• Bring water to a boil in saucepan, and pour in couscous. Stir, and remove from heat. Let stand 5 minutes. Fluff with fork, and then add olive oil. In a small sauté pan, sauté garlic and green onions 1 minute, and then add to couscous. Stir in black pepper and Parmesan.