One 2-pound beef tenderloin, halved and cut into 1-inch slices
Garlic-Mustard Glaze, recipe follows
4 cloves garlic, finely chopped
1/4 cup grainy mustard
2 tablespoon Dijon mustard
2 teaspoons Spanish paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon low-sodium soy sauce
2 tablespoons white wine vinegar
1 tablespoon honey
YIELD 8 servings
Special equipment: 6-inch wooden skewers, soaked in cold water for 30 minutes
Heat grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat. Brush the meat liberally on both sides with the Garlic-Mustard Glaze. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze while grilling. Remove from grill and serve.
Whisk together all ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes before using.