Garlic-Mustard Grilled Beef Skewers

Garlic-mustard glaze:
    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
Twelve 6-inch wooden skewers, soaked in cold water for 30 minutes

Whisk together all of the glaze ingredients 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 to high. 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. 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.