Editor's Note: This recipe was originally part of a menu by Bobby Flay for a backyard barbecue. For the complete menu and Flay's tips on throwing a party, click here.
Mustard is one of my favorite condiments. I like to use it for dressings, sauces, and, in this case, a glaze. Be sure to leave the skewers on the grill long enough to get the beef nice and crusty on both sides. This means you have to be patient, and remember: Don't turn them often.
Recipe information
Yield
Makes 6 servings
Ingredients
Garlic-mustard glaze
Grilled beef skewers
Preparation
For garlic-mustard glaze:
Step 1
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.
For grilled beef skewers:
Step 2
1. Heat your grill to high.
Step 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.
Step 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.
Step 5
4. Place the skewers on a platter and serve hot or at room temperature.
