Filet Mignon Skewers with Balsamic Reduction

Soak 8 bamboo skewers in water to cover for at least 30 minutes.

In a small saucepan over medium heat, melt the 2 Tbs. butter. When it foams, add the shallots and sauté until translucent, about 1 minute. Sprinkle with 1/2 tsp. each of the salt and pepper. Increase the heat to high and add the wine. Cook until reduced by half, about 4 minutes. Add the vinegar and cook until reduced to about one-third, about 4 minutes more. Remove from the heat and set aside. (If making ahead, let the reduction cool, then cover and refrigerate until ready to use. Add the 1/2 tsp. butter and reheat gently over medium heat.)

Preheat a broiler.

Cut the filet mignon into 1-inch cubes. You should have about 24 cubes. Transfer the cubes to a bowl, pour the balsamic reduction over them and turn to coat. Drain the skewers and thread 3 cubes of beef onto each skewer. Arrange the skewers on a broiler pan, spacing them about 1 inch apart. Season with the remaining 1 tsp. each salt and pepper.

Place in the broiler about 6 inches from the heat source and broil until just browned, about 3 minutes. Turn and broil until just browned on the other side, about 2 minutes for medium-rare, or 3 minutes for medium. Transfer to a platter, garnish with rosemary sprigs and serve hot. Serves 8.

Adapted from Williams-Sonoma Holiday Entertaining, by Georgeanne Brennan (Oxmoor House, 2007).