GARLIC-MUSTARD GRILLED BEEF SKEWERS

FOR THE GARLIC-MUSTARD GLAZE:
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
2 teaspoons Spanish paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
FOR THE GRILLED BEEF SKEWERS:
2 pounds beef tenderloin
Twelve 6-inch wooden skewers, soaked in cold water for 30 minutes

TO MAKE THE GARLIC-MUSTARD GLAZE:
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.

TO MAKE THE GRILLED BEEF SKEWERS:
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. 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.

Makes 6 servings
Adapted from source: Bobby Flay's Grilling for Life by Bobby Flay