Steak Kabobs & Rice Pilaf

Filet mignon is one of my favorite cuts of beef.  I always buy an entire filet and cut up my own steaks.  It is a little less expensive to do it this way and it gives you the choice of how big you want your steaks to be.  If you have ever done this, you will know that there is a "tail" on the filet.  The filet is thicker at one end and narrows down to a thinner portion. That thinner portion is the "tail".  In most restaurants they tuck and tie this "tail" portion to make another steak.  I like to just cut it off and freeze it.  I use this portion for stir fry and kabobs.  

I don't' have a recipe for the kabobs but I have listed what I use to season the meat.  You can also add any veggies you want to the kabobs.  This time I used peppers and onions but zucchini, mushrooms, tomatoes, whatever you like.  Just remember to try and cut your meat and veggies approximately the same size.  The cooking time will be more even.  If your veggies are going to cook longer or shorter than the meat, just put all the meat on one skewer and the veggies on their own skewer.  Once grilled, squeeze some fresh lemon juice over the kabobs to brighten them up.

Filet of beef, cut into chunks
Garlic, chopped
Lemon, zested
Fresh rosemary, finely chopped
Fresh oregano, finely chopped
Fresh thyme, finely chopped
Salt & pepper
Olive oil, drizzle 

You can add as much or little as you like of the garlic and herbs to the meat.  I tend to go a little heavy on them.  Some of the flavor will mellow on the grill.  

​If your like me, you probably grew up eating that San Francisco treat.  You know the box with the cable car.  The rice and vermiccelli with the packet of mystery herbs and spices.  Don't get me wrong, it was delicious but what was in that packet, I'm not sure.  Until I went to culinary school, I didn't know that pilaf was not only a rice dish but also a cooking method.  Usually, to make pilaf you toast the rice and then add your boiling cooking liquid.  It is then covered and baked in the oven.  I love the taste of rice pilaf but don't always want to heat up my kitchen to bake the pilaf.  I prefer using a stovetop method.  I find it is much easier and comes out perfect every time.  

​1 tablespoon butter
1 tablespoon olive oil
1/2 cup of onion, finely chopped
1 garlic clove, minced
1 bay leaf
2 cups of long-grain rice, rinsed (I prefer basmati)
1/4 cup of white wine, opional
2 1/2 cups of stock (chicken, beef or veggie)
Salt & pepper to taste

Heat the butter and olive oil in a sauce pan.  Add the onion and bay leaf and saute until tender and transluscent.  Now add the garlic and saute another minute.  You are adding the garlic after the onion so the garlic doesn't burn.  

Next add  you rice and stir so that each grain is coated in the oil/butter mixture.  Continue to stir and toast the rice in the pan but do not let the rice brown.  In goes the wine, if using, and let it sizzle just a minute to burn off the alcohol.  You want the flavor the grains or rice not make them taste boozy.  

Pour in your stock and bring to a boil.  Reduce to a simmer, cover and continue to cook on the stovetop for 12-14 minutes.  When all of the liquid has evaporated, remove the bay leaf, fluff with a fork, taste for salt & pepper and serve.