Holiday Party Beef and Mushroom Skewers
Tender beef tenderloin alternates with cremini mushrooms, pearl onions, and fresh rosemary on these sophisticated skewers, finished with a quick sear in the air fryer and a light brush of herb oil. They're cooked through in minutes and arrive at the table hot and juicy—perfect for a holiday cocktail party or elegant appetizer course.
- Prep
- 25 min
- Cook
- 10 min
- Wait
- 15 min
- Total
- 50 min
- Makes
- 12 skewers (2 per person)
Steps
Before you start
- Cut beef into ¾-inch (2 cm) cubes and let sit at room temperature for 15 minutes before skewering
- Preheat air fryer to 400°F (200°C) for 5 minutes
- Have all vegetables prepped and rosemary sprigs ready
- If using wooden skewers, soak them in water for at least 30 minutes
Make herb oil
- In a small bowl, whisk together the olive oil, minced garlic, chopped thyme (if using), and a pinch of salt and pepper.
- Set aside.
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Tip: Make this ahead and let the flavors meld while you prep the vegetables.
Assemble skewers
- On each metal skewer, alternate beef cubes, mushroom pieces, pearl onions, and rosemary sprigs in a balanced pattern: beef, mushroom, pearl onion, rosemary sprig, beef, mushroom, pearl onion, rosemary sprig.
- Repeat to fill each 8-inch (20 cm) skewer.
- Season generously on all sides with sea salt and freshly ground black pepper.
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Ready when: All 12 skewers loaded evenly with vegetables and beef
Tip: Thread the rosemary sprigs through the middle of the leaves so they don't slip off; they add flavor and help guide the eye on the plate.
Brush with herb oil
- Using a pastry brush or clean hands, coat all sides of each loaded skewer lightly with the herb oil.
- Make sure the beef, mushrooms, and onions are all lightly glistening.
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Ready when: All surfaces of skewers evenly and lightly coated
Tip: Don't over-oil; a light coating is enough to prevent sticking and promote browning.
Air fry skewersOven 400°F / 205°C
- Place the skewers in a single layer in the preheated air fryer basket at 400°F (200°C).
- If needed, work in two batches to avoid crowding.
- Cook for 8–10 minutes, shaking the basket gently at the 4-minute mark to ensure even cooking.
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Ready when: Beef is browned on the outside and registers 130–135°F (54–57°C) internally for medium-rare; mushrooms and onions are tender and lightly caramelized
Tip: Use a meat thermometer on the largest beef cube to check doneness; do not overcook—beef tenderloin dries out quickly at higher temperatures.
Rest and serve
- Transfer the skewers to a warm serving platter.
- Let rest for 2–3 minutes, then serve immediately while the beef is still warm and juicy.
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Ready when: Beef is warm to the touch and juices are reabsorbed
Tip: Serve with fleur de sel on the side so guests can season further if desired, and pair with a small dish of horseradish cream or chimichurri for dipping.
Good to know
Tips
- For a show-stopper presentation, warm the serving platter in a low oven and garnish the cooked skewers with fresh rosemary sprigs and fleur de sel just before serving.
- If your air fryer is small, cook in batches but keep the first batch warm on the platter in a low (200°F / 93°C) oven until all are done.
- Beef tenderloin is pricey but worth it for a holiday party—it's forgiving to cook and has a buttery texture. Check with your butcher for the best cut and ask them to trim any silver skin.
- For extra flavor, marinate the beef cubes in olive oil, garlic, and rosemary for 2–4 hours in the refrigerator before threading onto skewers (pat dry before assembling).
Make ahead
Beef can be cut and held in the refrigerator up to 8 hours ahead. Pearl onions can be peeled up to 4 hours ahead and stored in a damp paper towel. Herb oil can be made up to 1 day ahead. Assemble and cook skewers just before serving for the best texture.
Storage & reheating
These skewers are best served fresh and hot. Leftovers can be refrigerated in an airtight container for up to 2 days and reheated gently in a 350°F (175°C) oven for 5 minutes. They do not freeze well due to the texture changes in the vegetables.
Substitutions
- beef tenderloin, high-quality → beef sirloin tips or ribeye, cut into cubes. Sirloin is less tender but more forgiving if slightly overcooked; cook to 135°F (57°C) for medium.
- cremini mushrooms → baby bella or cremini mushroom caps, or 1-inch (2.5 cm) pieces of king trumpet mushroom. Any firm mushroom works; avoid delicate varieties like oysters, which fall apart.
- fresh pearl onions → red onion, cut into 1-inch (2.5 cm) pieces, or shallot wedges. Red onion offers a slight sweetness and color contrast; shallots add sophistication.
- fresh rosemary sprigs → fresh thyme sprigs or a mix of rosemary and thyme. Thyme is more delicate; use slightly more sprigs. Oregano or marjoram also work for Mediterranean flair.
