Combine
the wine, olive oil, grilling rub, salt and beef filet tips In a
Jaccard Meat Marinade chamber. Stir to coat the meat evenly and
follow the directions on how to vacuum seal the chamber.
Refrigerate for at least 1 hour or as long as overnight.

Heat
grill to medium high.

Remove
the beef from the marinade. Thread the beef, onion and bell
peppers onto the skewers from a kabob grilling rack, alternating
the pieces and dividing them equally. Arrange the skewers on the
rack and place on the grill directly over the fire.
Cook, turning the skewers occasionally, until dark grill marks
appear underneath, about 10 minutes for medium-rare beef, or until
done to your liking. Brush the meat and bell peppers with some of
the grilling sauce and cook for 1 minute more, then brush with
more sauce.

Remove
the skewers from the rack and transfer to a warmed platter. Pass
the remaining sauce alongside.

Serves
6