- 1/4 cup whole grain mustard
- 2 tablespoons Dijon mustard
- 4 cloves garlic, finely chopped
- 2 tablespoons white wine vinegar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon finely chopped fresh rosemary leaves
- 2 teaspoons Spanish paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 pounds beef tenderloin
- Twelve 6-inch wooden skewers, soaked in cold water for 30 minutes
- Whisk together all of the ingredients in a small bowl,cover,and let sit at room temperature for at least 30 minutes and up to 4 hours before using.
- Heat your grill to high.
- Cut the tenderloin lengthwise in half, then cut the halves lengthwise in half again. Slice crosswise to make 24 equal pieces. Skewer 2 pieces of beef onto each skewer, keeping them together at one end of the skewer. (This will make the grilled skewer easier to hold and eat.) Place the skewers in a baking dish or on a baking sheet, pour half of the glaze over the meat, and turn to coat.
- Grill the meat, turning once and brushing with the remaining glaze, for 4 to 6 minutes until golden brown, slightly charred, and cooked to medium-rare. Transfer the skewers to a cutting board and let rest for 5 minutes.
- Place the skewers on a platter and serve hot or at room temperature.