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Brochette de filet mignon et haloumi Fromagerie le Bédouin

Skewer of filet mignon and haloumi


  • 1 lb of beef filet mignon cut into cube of 3 – 4 cm (1 1/4 - 1 1/2 inches)
  • A pinch of coarsely ground coriander
  • Olive oil
  • 1/2 lb haloumi cheese cut into cubes the same size as the meat
  • 3 tomatoes (not too much water vegetation) seeded and diced
  • 1 bunch fresh mint (or basil, or chives) chopped
  • Extra virgin olive oil
  • Salt and pepper


  1. If using bamboo skewers, soak a few hours in the water
  2. In a bowl, mix the beef cubes, cilantro and a dash of olive oil
  3. Preheat oven to broil. Alternate cubes of cheese and beef on skewers and cook 4 to 5 minutes under the grill about 10 cm (4 inches) of the element taking care to turn 2 times during cooking
  4. In a bowl combine tomatoes, mint or grass selected, drizzle with olive oil and season. Place skewers on the crushed tomatoes, drizzle of extra virgin olive oil around and serve immediately

Bon appetit!

Chef Josée Di Stasio

Josée Di Stasio – –