Grilled Smoked Beef Tenderloin Kabobs Studded with Baby Garlic Cloves, Herbed Cream Mustard Sauce and Grilled Baby Leeks over Heirloom Bean Stew


If we are talking about premium beef cuts, this is the wine guy’s favorite.  Claude loves fillet mignon. I prefer the belly of the cow because of the flavor from the marbling of the fat in those cuts. However Beef Tenderloin is versatile, delicious, and without argument very tender.

This recipe has a lot of steps preparing the beef the way I did it for this dinner.  There are ways to cut down on the steps and I will talk about that as we go through the directions.

This recipe came about from another post I did called Smoked & Grilled Prime Rib where I put the prime rib on my smoker and cold smoked the prime rib then cut it into steaks and grilled them.

In this recipe I basically did the same thing!  I bought a whole beef tenderloin, trimmed it, then cut it into 3/4 inch thick fillet mignon steaks.  There was lots of smaller pieces of beef from the trimmings that I saved to make dishes like beef stroganoff.  I put that in the freezer for another day.


I used a dry rub on the steaks, inserted really small cloves of garlic (from the garlic I grew and dried) throughout the steak.  I put the garlic studded steaks in the refrigerator for 24 hours.  The next day I put the steaks in my smoker without any heat, set the smoker to cold smoke the meat for 1 hour with hickory wood. After 1 hour I took them out of the smoker and cut them into bite-sized pieces for the kabobs.

To save you time and steps, you could just buy fillets already trimmed by your butcher. They are expensive but will cut down on an hour of your time in fabricating a whole tenderloin.

If you don’t have a smoker it’s not a big deal.  There are wonderful gadgets to add wood chips to and you can just put these directly on your grill when you want to add a smokey flavor to anything you are grilling.

As for the tenderloin you could substitute sirloin, flap meat, flank steak, or skirt steak. These cuts are not as tender but are quite flavorful.

I served these kabobs over an heirloom bean stew that had a buttery texture and tasted somewhat like chestnuts.  This heirloom bean variety was “Christmas Lima Beans” and can be purchased on-line at Zursun Heirloom Beans, (  They are worth the price!  These are one of the best beans I have eaten to date!  They are mottled burgundy in color and don’t take forever to cook, have that chestnut like flavor, and went really well with the smokiness of the steak kabobs.

Zursun has lots of varieties of heirloom beans to choose from. The Christmas Lima Beans are part of the Peru bean lineage and are now grown by Zursun in the Idaho Snake River Valley region.

I had baby leeks in the garden and cut them up using just the white and light green part of the leek.  I poached them for about 5 minutes.  I did not cut them up into smaller pieces, I just added them to the boiling water in whole pieces.

After they finished poaching I cut them into 1 inch long piece.

I also had a lot of garlic from the garden and decided that I would put a poached garlic clove in between the beef and leeks when I was building the kabobs.

I brushed the kabobs with olive oil and put them on a medium high hot grill and grilled them for about 2 minutes per side.  They came out medium rare – to medium.

The kabobs were then brushed with the mustard sauce (that I made for the post called “Esther’s Pimento Cheese”) and placed on top of the bean stew!

It was heavenly and I think worth the fabrication time it took to trim and cut up the beef tenderloin. The smokiness was not over powering and the beef tasted like beef – not just smoke.  The kabobs were very tender and just melted in your mouth.

Grilled Smoked Beef Tenderloin Kabobs Studded with Baby Garlic Cloves, Herbed Cream Mustard Sauce and Grilled Baby Leeks over Heirloom Bean Stew

  • Servings: Servings 8-10
  • Difficulty: Advanced
  • Print


1 beef tenderloin, trimmed and cut into fillet mignon steaks or 8 fillet mignon steaks purchased from your butcher

1 head of garlic, peeled and poached (see chef’s tips and tricks for directions)

1/4 c of your favorite dry rub for beef

1 Lb leeks, white and light green part only.  cut in 1 inch pieces and poached for 3

1 recipe of Mustard Sauce (see Esther’s Pimento Cheese Spread post for directions)

1 tsp dried thyme to add to the mustard sauce


After trimming the beef tenderloin, cut into fillet mignon steaks.  Dry rub with your favorite seasonings for beef and place 3-4 small garlic cloves in each fillet by making a small slit with a knife.

Let the meat refrigerate over night then remove. At this point I put the meat on my smoker for one hour with no heat – just smoke. You may omit this step and just use a little smoked salt on the steaks to get that smokey flavor. Take the meat out of the smoker.

Cut the steaks into bite-sized pieces and set aside.

Poach the leeks and garlic.  Drain the leeks and let the garlic cool to room temperature.

Thread the meat, leeks, and garlic onto a skewer.

Grill over medium high heat for about 2 minutes on each side.  Serve over the bean stew and baste the kabobs with the mustard sauce just before serving.

Bean Recipe


1 bag Zursun’s Christmas Lima Beans

4 cups chicken stock

1/4 lb slab bacon, or bacon slices, or one ham hock

1 large yellow onion, peeled and diced fine

2 tbsp dried thyme

2 tbsp garlic, minced


Soak the beans overnight in a large stock pot filled with water.  Drain the beans the next morning and refill the pot with chicken stock and water covering making sure to have about 2 inches of water higher than the level of the beans.

Add the remaining ingredients and cover and simmer gently until the beans are tender.  This will take about an hour.

Do NOT salt the beans while cooking or they will be tough!!!!

Add salt and pepper to taste and more garlic, and thyme if desired after the beans are cooked.

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