Garlic Mustard Beef Skewers

By KDHarmon

Ingredients

• Garlic-Mustard Glaze:
• 2-pound 2-pound 1-inch 2-pound beef tenderloin, halved and cut into 1-inch slices
• 2-pound 2-pound 1-inch 2-pound beef tenderloin, halved and cut into 1-inch slices
• 2-pound 2-pound 1-inch 2-pound beef tenderloin, halved and cut into 1-inch slices
• Garlic-Mustard Glaze:
• Garlic-Mustard Glaze:
• 4 4 4 cloves garlic, finely chopped
• 4 4 4 cloves garlic, finely chopped
• 4 4 4 cloves garlic, finely chopped
• 1/4 1/4 1/4 cup grainy mustard
• 1/4 1/4 1/4 cup grainy mustard
• 1/4 1/4 1/4 cup grainy mustard
• 2 2 2 tablespoon Dijon mustard
• 2 2 2 tablespoon Dijon mustard
• 2 2 2 tablespoon Dijon mustard
• 2 2 2 teaspoons Spanish paprika
• 2 2 2 teaspoons Spanish paprika
• 2 2 2 teaspoons Spanish paprika
• 1/4 1/4 1/4 teaspoon kosher salt
• 1/4 1/4 1/4 teaspoon kosher salt
• 1/4 1/4 1/4 teaspoon kosher salt
• 1/4 1/4 1/4 teaspoon freshly ground black pepper
• 1/4 1/4 1/4 teaspoon freshly ground black pepper
• 1/4 1/4 1/4 teaspoon freshly ground black pepper
• 1 1 1 tablespoon low-sodium soy sauce
• 1 1 1 tablespoon low-sodium soy sauce
• 1 1 1 tablespoon low-sodium soy sauce
• 2 2 2 tablespoons white wine vinegar
• 2 2 2 tablespoons white wine vinegar
• 2 2 2 tablespoons white wine vinegar
• 1 1 1 tablespoon honey
• 1 1 1 tablespoon honey
• 1 1 1 tablespoon honey

Details

Servings 8
Adapted from foodnetwork.com

Preparation

Step 1

Special equipment: 6-inch wooden skewers, soaked in cold water for 30 minutes

Heat grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat. Brush the meat liberally on both sides with the Garlic-Mustard Glaze. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze while grilling. Remove from grill and serve.

Garlic-Mustard Glaze:

Whisk together all ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes before using.

Makes 8 servings.