3 lbs. beef tenderloin, cut into 1 inch cubes
4 large garlic cloves, peeled and finely minced
4 large bay leaves, crumbled
1/3 cup melted, unsalted butter
1 tbsp. olive oil
1/2 tsp. ground black pepper
1/2 tsp. salt

Place all the ingredients together in a shallow dish and toss together well. Let stand at room temperature for at least 2 hours or marinate for 24 hours in the refrigerator. Thread the beef on 6 long skewers. Heat the marinade for 2 to 3 minutes. Brush on the beef lightly. Broil or grill to desired doneness.