Name: Garlic-Mustard-Grilled Beef Skewers
Yield: Makes 6 servings
Ingredients: 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

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 notes

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