Lunchbreak: Beef filet kabobs and more, prepared by III Forks chef Cedric Harden

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Executive Chef Cedric Harden

III Forks
180 N. Field Boulevard

Sommelier for a Day
Wednesday, October 5
5:00 p.m. - 7:00 p.m.

Certified Angus Beef Filet Kabobs
Serves 2

12 oz beef filet (3 oz per skewer) cur cut into 1.5 oz cubes
1 red onion cut into 1 inch squares
6 medium whole cremini mushrooms
1 zucchini, large diced
1 squash, yellow, large diced
4 small mini sweet peppers

Assemble ingredient on a 12 inch metal skewer, alternating the ingredients listed. If using bamboo skewers, soak in water for 20 minutes before using. Line the front edge of your grill with aluminum foil to prevent the skewers from burning. Wipe the grates on the grill with oil to prevent sticking and flaming up. Cook two minutes on each side.

Brush On Marinade/Glaze

1 cup orange juice
1/2 cup lemon juice
2 cups extra virgin olive oil
4 cloves garlic, minced
1 cup brown sugar
1 Tbs Dijon
2 Tbs salt
1 Tbs crushed black pepper

Put ingredients in a bowl and use a whisk to combine. Brush skewers with this marinade as vegetables cook. Cook two minutes on each side.

King’s Butter

1 lb butter, unsalted, cubed, cold
3 oz black truffle shavings
5 oz grade B fois gras, cut in pieces - or you can substitute 5 oz chicken livers and add 2 Tbs of cognac
1/2 oz fresh thyme, picked
3 Tbs Kosher salt
1/2 Tbs fresh cracked black pepper
2 Tbs honey
3 oz shallots, minced

Place all ingredients in a Robot Coupe/food processor.  Pulse until all ingredients are fully incorporated. Using a rubber spatula, scoop all of the butter onto a sheet of parchment paper and roll into a log. Roll outside with a linen napkin. Label, date, time-date and initial and store in the refrigerator for service.

“Oscar-Style” Hollandaise

10 large egg yolks
1# unsalted butter, melted
1/2 oz lemon juice
1 tsp salt
1/2 tsp Tabasco
1/2 tsp Worcestershire
1/2 Tbs Creole mustard
1 Tbs water

Start a double boiler with simmering water, in a stainless steel mixing bowl place the egg yolk and water. Whisk yolks vigorously until mixture thickens, about 4 minutes. Remove from heat, and stir in remaining ingredients minus salt. Slowly Whisk in melted butter until thickened. Season with salt and serve immediately.
Add 4 spears of asparagus and .5oz weight of lump crab meat to top of the steak.


When you have cooked your filets to desired temperature, take the steak off the heat and let rest to keep all the delicious juices inside.

Make sure the grill is hot and lightly oiled to insure the meat does not stick to the grill.

When looking for the perfect filet, you want don't want discoloration, or noticeable tendons that could cause the steak to be tough. You do want as much feathered fat marbling as possible, that's what adds flavor.

Keep seasoning simple. Salt and pepper is perfect for steak brings out the flavor of the meat without over powering.

Cook an inch think filet 6 minutes on each side on med high heat to get a perfect medium.

It is very important to get a little crust or char on the steak to add flavor.