1 1/2 lb (675 g) beef tenderloin, strip loin or sirloin, cut into 32 cubes about 1 1/2 inches (4 cm) wide
8 large wooden skewers, soaked in water for 30 minutes, or metal skewers
2 red bell peppers, seeded and diced
1 red onion, diced
8 large white mushrooms, halved
Salt and pepper
In a dish or in a large sealable plastic bag, combine all the ingredients. Add the meat and toss to coat. Cover the dish or seal the bag and refrigerate for about 24 hours, or at least 6 hours.
Preheat the grill, setting the burners to high. Oil the grate.
Thread the meat and vegetables onto the skewers, alternating between beef cubes, bell peppers and mushrooms. Season with salt and pepper. Reduce the heat to medium. Grill the brochettes for 3 to 4 minutes on each side or until the beef is rare and the vegetables al dente, or until the desired doneness.
If desired, drizzle the skewers with honey when serving. Serve with a garden salad.