You may also like
Categories:
beef tenderloin skewers garlic grainy mustard mustard paprika kosher salt ground black pepper soy sauce white wine vinegar honey
Viewed: 31 - Published at: a year agoIngredients
- 2 lbs beef tenderloin, halved and cut into 1-inch slices
- 12 six-inch wooden skewers
- 4 garlic cloves, finely chopped
- 14 cup grainy mustard
- 2 tablespoons Dijon mustard
- 2 teaspoons paprika
- 14 teaspoon kosher salt
- 14 teaspoon fresh ground black pepper
- 1 tablespoon soy sauce
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
Method
- Soak wooden skewers in cold water for 30 minutes.
- Whisk together all ingredients for glaze in a small bowl.
- Cover and let sit at room temperature for 30 minutes before using.
- Cut the tenderloin lengthwise in half, then cut the halves lengthwise in half again.
- Slice crosswise to make 24 equal pieces.
- Heat grill to high.
- 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 before serving.
