- 2 tbsp whole grain mustard
- 1 tablespoon Dijon mustard
- 2 cloves garlic, finely chopped
- 1 tablespoon white wine vinegar
- 1/2 tablespoon tamari
- 1 tsp honey
- 1 tsp dry rosemary
- 1 tsp paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound beef tenderloin, cut into cubes
- Whisk together all of the ingredients, except for the beef, in a small bowl,cover,and let sit at room temperature for at least 30 minutes and up to 4 hours before using.
- Heat your grill.
- Skewer 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 .