Amber Ale-Marinated Filet Mignon Steak and Wild Mushroom Skewers

Servings 12 Skewers
Author Chef David, Live Fire Republic


  • 2-3 pounds Australian grassfed beef flitet mignon, trimmed and cubed
  • 1/2 cup BLiS smoked soy sauce, or regular soy sauce
  • 1/2 cup amber-colored ale
  • 1/4 cup olive oil, plus additional for basting skewers
  • 1/4 cup light brown sugar
  • 2 medium-sized shallots, diced
  • 2 tablespoons dijon mustard
  • 1/2 head garlic, roasted in oven until golden and tender
  • 3-4 cups assorted wild mushrooms, rinsed
  • 2 green peppers, chopped
  • 2 large red onions, chopped
  • Kosher salt and fresh ground peppercorn, to taste
  • 1 bunch fresh parsley, to garnish
  • 2 cups homemade chimichurri recipe, or store-bought
  • 1 dozen wooden skewers, soaked in water 30minutes before use


  • Place cubed steak, soy, beer, oil, sugar, shallots, mustard and roasted garlic into an air-tight resealable plastic bag. Combine and ensure all portions of meat are well-covered. Marinate for 8 hours, up to over night. Remove steak from refrigeration 1 hour prior to grilling, discard marinade and rest on the counter until near room temperature.
  • Meanwhile, preheat the barbecue for direct grilling and medium-high heat. 
  • While the grill is warming to temperature, arrange the marinated beef cubes, mushroom, onion and peppers on the skewers, careful to not overload the ka-bobs. Drizzle with olive oil and season to taste. 
  • Grill the skewers with the grill lid open for 3-4 minutes per side, until the beef has reached an internal temperature of at least 125-130F. Remove skewers from the grill, place under a tin foil tent and rest for 5-10 minutes before serving. 
  • Plate family-style, garnish with parsley and a spoonful of chimichurri per skewer. Serve alongside family, the best of friends and an ice cold craft-brewed amber ale. Cheers!