Ingredients

Scale

1 lb (500 g) Beef Tenderloin Premium Oven Roast or 1-inch (2.5 cm) thick Steaks (see Notes)
1 tbsp (15 mL) barbecue seasoning rub
Olive oil
1 clove garlic, minced
Salt and fresh ground pepper
24 small mushrooms (approx), about 227 g
2 tbsp (30 mL) whisky or brandy (optional)
2 tbsp (30 mL) chopped fresh parsley
Toothpicks

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Instructions

Cut beef into about twenty-four 1-inch (2.5 cm) cubes (reserve any small or odd-shaped pieces for another use). Place in a bowl and sprinkle with barbecue rub; toss to evenly coat.
Line a rimmed baking sheet with foil; lightly brush foil with olive oil. Place steak cubes on foil, spacing them apart. Bake in preheated 450°F oven for about 8 minutes or until browned, sizzling and a digital instant-read thermometer reads 145°F (63°C) at the least. Let cool on pan or set aside for 5 minutes to serve hot.
Meanwhile, combine 2 tbsp (30 mL) oil, garlic, ½ tsp (2 mL) salt and pepper to taste in a clean bowl. Add mushrooms and toss to evenly coat.
Heat a large nonstick skillet over medium heat. Add mushrooms with smooth side of caps down, and scrape in any remaining oil mixture from bowl over mushrooms (reserve bowl). Cook for about 5 minutes or until caps are golden brown. Flip over and cook for about 2 minutes or until just tender. Add whisky (if using) and simmer, stirring, for about 1 minute or until liquid is evaporated. Return to bowl, add parsley and stir to coat. Let cool or serve hot.
Thread one steak cube and one mushroom onto a toothpick. Place on a warmed serving platter to serve hot. (To make ahead, place on a parchment paper-lined rimmed baking sheet, spacing them apart. Cover and refrigerate for up to 8 hours.)

Notes

In place of the Beef Tenderloin, you can substitute Top Sirloin Grilling Steak or Strip Loin Grilling Steak, cut 1 inch (2.5 cm) thick. Purchase about 1-1/2 lbs (750 g) to allow for trimming off fat and odd-shaped pieces when cutting the cubes.

If buying mushrooms in a package, you may need to buy 2 packages so you can select the 24 uniform-sized mushrooms that cook at the same time and look nice with the steak cubes.

For a different flavour profile, in place of the barbecue rub you can coat the beef cubes with 2 tbsp (30 mL) of your favourite salt-free dried herb blend and 1 tbsp (15 mL) olive oil in step 1.

Prep ahead tips: Cut steak cubes, wrap tightly and refrigerate for up to 8 hours. Clean mushrooms, cover with a damp paper towel in a bowl and refrigerate for up to 9 hours.