Slices of beef tenderloin are grilled and served directly on short wooden skewers. This gives them a more aesthetic look. and convenience if you serve meat as a snack. And to have it convenient to rotate on the grill, stick one piece into two skewers. Beef pre-greased with garlic mustard with honey-based glaze and watered with it during frying, which gives meat an appetizing glossy look and amazing sweet-tart spicy taste. Share with friends: 
Time: 50 minutes Difficulty: easy Servings: 8 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Meat
- 1 beef tenderloin weighing 1 kg., Cut in half and chopped 2.5 cm thick slices.
- Garlic mustard glaze recipe see below
Mustard glaze
- 4 garlic cloves, finely chopped
- 1/4 Art. mustard
- 2 tbsp. l Dijon mustard
- 2 tsp paprika
- 1/4 tsp coarse salt
- 1/4 tsp ground black pepper
- 1 tbsp. l lightly salted soy sauce
- 2 tbsp. l white wine vinegar
- 1 tbsp. l honey
- Special equipment: 15 wooden skewers see, soaked in cold water for 30 minutes
Recipes with similar ingredients: beef, garlic, mustard whole grain, Dijon mustard, paprika, soy sauce, wine vinegar honey
Recipe preparation:
- Preheat the grill to high heat. Put on 2 skewers 2 pieces of beef so that the meat is flat. Lubricate the meat liberally with on both sides with garlic mustard glaze. Grill 2-3 minutes on each side to a crispy crust and light roast, lubricating with the remaining glaze during frying. Remove from the grill and serve.
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Garlic mustard glaze:
Combine all the ingredients in a small bowl. Cover and let it brew at room temperature for 30 minutes before using.
