Emmanuel Duverneau

1: In a skillet, add 2 tsp olive oil and 1 tbs butter.

2: Sauté mushrooms for about 5 minutes.

3: Add 1 tsp garlic powder and season with salt and pepper to taste.

4: Remove mushrooms from skillet and add pearl onions and green peppers.

5: Sauté for about 5 minutes or until onions are golden brown and peppers are lightly charred.

6: Remove pearl onions and peppers and add shallots on medium-low heat to create the pan sauce.

7: Sauté until fragrant.

8: Cut the heat and add about 1/4 cup of red wine.

9: Cook until the alcohol is removed and the sauce becomes thick.

10: Add 1 tbs butter and 1 tbs parsley, mix, and set aside.

11: Season beef with 2 tsp kosher salt, 1 tsp black pepper, 2 tsp garlic powder, and fresh thyme.

12: Add 3 tsp avocado or canola oil to a heavy skillet or cast iron.

13: Sear each side of the beef until internal temperature reaches 130°-140°.

14: Assemble kabobs on wooden skewers, adding beef, then pepper, onion, and mushroom last.

15: Brush with pan sauce and sprinkle with scallions.