Quick Marinated Beef Kebabs With Peach
1 pound beef tenderloin
2 cloves garlic
1 tablespoon olive oil
2 teaspoons balsamic vinegar
1 large onion
1 red bell pepper
8 medium mushrooms
2 cups water
2 cups quick cooking brown rice
Salt and freshly ground black pepper
Preheat the broiler or grill; marinate the beef and blanch the peppers and onions for the kebabs.
In a 4-quart saucepan, add plenty of water and bring to a boil over high heat. Meanwhile, cut the beef tenderloin into 1-inch cubes and mince the 2 garlic cloves. Place the tenderloin and the garlic in a resealable plastic bag with the 1-tablespoon olive oil, and 2 teaspoons balsamic vinegar. Marinate the meat 10 minutes while preparing the vegetables. Cut the 1 onion into 8 wedges, cut the 1 red pepper into 8 squares, and remove the stems from the 8 mushrooms. Blanch the onions and red pepper in the boiling water for 2 minutes; drain.In a small saucepan, add the 2 cups water and the salt, cover, and bring to a boil over high heat. Stir in the 2 cups rice, remove from the heat, cover, and let sit for 5 minutes.Meanwhile, thread the onion wedges, red pepper squares, mushroom caps, and beef cubes onto skewers, beginning and ending with the onion wedges. Broil or grill the kebabs 2 to 3 inches from the heat for about 5 minutes on each side.Place the chutney in a bowl and set the bowl on the table.Fluff the rice with a fork. Spoon a serving of rice onto each of 4 dinner plates, place a kebab on top of the rice, and serve with the peach chutney.