Garlic-Mustard-Grilled Beef Skewers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. For 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.
2. For grilled beef skewers: 1. Heat your grill to high.
3. 2. 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.
4. 3. 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.
5. 4. Place the skewers on a platter and serve hot or at room temperature.
6. Nutritional Analysis (per serving) Calories: 406 Protein (gm): 31 Carbohydrates (gm): 5 Total Sugar (gm): 3 Total Fat (gm): 27 Saturated Fat (gm): 11 Cholesterol (mg): 98 Sodium (mg): 456 Fiber (gm): 0 Nutritional analysis provided by Bobby Flay's Grilling for Life Bobby Flay's Grilling for Life by Bobby Flay Scribner
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