We already feel a sense of melancholy for a summer gone by. Time to celebrate with friends instead. This Labor Day, we’ll fire up the charcoal grill and skewer beef tenderloin in the backyard. With beef prices at a premium, skewers offer elevated casual entertaining along with portion control.

Beef tenderloin may be the most prized beef cut for its flavor, juiciness and lack of fat marbling. This cut is a long muscle located in the loin. Usually, it’s less expensive per pound to buy the whole tenderloin rather than individual steaks. A beef tenderloin typically weighs between four and seven pounds.

For beef tenderloin kebabs, use the smaller end of the whole tenderloin to make 1 1/2-inch cubes. Reserve the rest of the tenderloin for cutting into steaks or cooking like a roast. If it hasn’t been previously frozen, you can wrap up the remainder. Alternatively, purchase four or five tenderloin steaks (also known as filet mignon) for a total of two pounds, for six servings.

For easiest grilling, use metal skewers that are flat so the meat doesn’t move when you turn it on the grill. Another option is a two-pronged skewer, which really holds everything in place well. Wooden skewers work too; pick a length that fits on the grill and soak the skewers in cool water before adding the ingredients. Using a second wooden skewer will help secure the food.

Whenever tender cuts such as beef steaks are destined for the grill, be sure to have the rest of the meal ready, the table set and the wine poured before you put it on the grill. Speaking of the grill, you want a fairly hot grill for beef steaks to add just the right amount of golden char flavor on the exterior while keeping the center of the meat juicy. Be sure to preheat a gas grill or prepare a charcoal grill to medium hot, then let the cooking rack heat thoroughly before adding the meat.

No sauce-making skills required for this kebab topping. Simply, toast pine nuts or almonds in olive oil and season the mixture with tangy dried fruit, garlic and smoked paprika.

I start the celebration meal with a special cocktail — my current favorite includes a margarita made with freshly squeezed lime juice and topped off with sparkling wine. Pass bowls of roasted salted nuts and cheese crackers to nibble on while sipping.

Serve the kebabs on a bed of arugula, which gets pleasantly wilted and flavored by the hot beef and pine nut topping. To accompany the kebabs, offer a side of pearl couscous cooked in chicken broth and garnished with herbs. Sliced colorful tomatoes topped with crumbled blue cheese, sliced green onions and bacon bits feel celebratory.

Beef Tenderloin Kebabs with Arugula and Pine Nuts

Makes 6 servings

2 pounds beef tenderloin steaks, each about 1 1/2 inches thick

5 or 6 thin metal double-pronged skewers or 12 bamboo skewers (soaked in water)

1 1/2 teaspoons coarse (kosher) salt

1/2 teaspoon each: freshly ground black pepper, garlic powder

1/2 cup small or chopped dried cranberries or dried currants

1 cup pine nuts or slivered almonds

6 cloves garlic, finely chopped

1/2 cup extra-virgin olive oil

1/2 teaspoon smoked paprika

1/4 teaspoon chopped fresh thyme or dried

6 cups baby arugula, well rinsed, patted dry

3 green onions, trimmed, thinly sliced

Chopped fresh fennel fronds, basil and cilantro, for garnish

1. Pat steaks dry. Use a very sharp slicing knife to cut the steaks into 1 1/2-inch cubes. Push five or six cubes of beef onto metal skewers. If using bamboo skewers, put cubes onto one skewer then use a second skewer to keep meat cubes from flopping around while cooking. Beef cubes should touch each other, but don’t pack meat too tightly together.

2. Mix salt, pepper and garlic powder in a small dish. Sprinkle over the beef cubes and turn skewers to season all sides with the salt mixture. Refrigerate about 30 minutes.

3. Meanwhile, put dried cranberries into a small bowl and cover with hot water. Let stand until soft, about 10 minutes. Drain well.

4. Put pine nuts into a small saucepan. Set over medium-low heat. Swirl the nuts in the pan over the heat until golden brown, 3 or 4 minutes. Do not walk away or the nuts may burn. Immediately turn the nuts out onto a plate to cool.

5. Put garlic and oil into the same saucepan. Cook over very low heat, stirring occasionally, until garlic is golden, 4 to 6 minutes. Remove from heat. Stir in pine nuts, drained cranberries smoked paprika and thyme. Let mixture cool. Taste and adjust seasonings with salt and pepper. (Refrigerate covered up to a week.) Use at room temperature.

6. Preheat a gas grill to medium-high or prepare a charcoal grill and let coals burn until they are covered with ash and glowing red. Place grill rack on grill. Cover grill and let rack heat 5 minutes or so.

7. Arrange arugula on a large serving platter. Have pine nut topping at room temperature. Mix green onions and chopped herbs in a small bowl.

8. Place skewers directly over heat source on preheated grill. Cover the grill and cook 2 minutes. Turn skewers. Cover the grill and cook until meat is medium-rare and nearly firm when pressed 1 or 2 minutes more for medium rare.

9. Remove skewers from grill to a serving platter lined with arugula. Spoon some of the pine nut mixture over the skewers. Sprinkle everything with herb mixture. Pass remaining pine nut mixture.

(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)

©2026 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.