Instructions: Cut the filet into 1 inch square pieces. Use both colors of bell peppers, Bermuda onion and mushroom caps. Cut the vegetables into pieces that are the same size as the meat.

Assemble the skewer by starting with a piece of meat, followed by a piece of each of the vegetables. Continue until the skewer is full. Alternate the color of the peppers after each meat course to make a more colorful presentation.

Season with garlic salt and pepper, then lightly brush with salad oil. Broil to your own taste.

Place on a bed of rice and top the meat with Choron sauce and serve.

menu suggestion: Brochette of Beef Tenderloin: served on Risi Bisi, sauce Choron and bouquet of green beans.

Note: A Choron Sauce is a compound sauce using a Hollandaise Sauce as a base.

Then you turn the Hollandaise into a Bearnaise, then by adding a little tomato it becomes a Choron. Sounds complicated but its not really. Give it a try.

Youll make it again!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.