• 37minutes
  • 467calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B3, B12, D
MineralsZinc, Copper, Natrium, Chromium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup whole grain mustard

  2. 2 tablespoons Dijon mustard

  3. 4 garlic cloves , finely chopped

  4. 2 tablespoons white wine vinegar

  5. 1 tablespoon low sodium soy sauce

  6. 1 tablespoon honey

  7. 1 tablespoon finely chopped fresh rosemary leaf

  8. 2 teaspoons spanish paprika

  9. 1/4 teaspoon kosher salt

  10. 1/4 teaspoon fresh ground black pepper

  11. 2 lbs beef tenderloin

  12. 12 (6 inch) wooden skewers, soaked in cold water for 30 minutes

Instructions Jump to Ingredients ↑

  1. For garlic-mustard glaze:.

  2. Whisk together all of the ingredients in a small bowl.

  3. Add meat, cover,and marinade at least 30 minutes and up to 4 hours before using. Bring meat to room temp before grilling.

  4. For grilled beef skewers:.

  5. Heat your grill to high.

  6. Cut the tenderloin lengthwise in half, then cut the halves lengthwise in half again. Slice crosswise to make 24 equal pieces. Skewer 4 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.).

  7. 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.

  8. Place the skewers on a platter and serve hot or at room temperature.


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