True to this native Spanish grape, our Tempranillo provides floral aromas and lush black cherries with nicely integrated French oak flavors. This wine will pair nicely with our favorite Tapas, especially these rich and flavorful glazed beef skewers. We used Roasted Spanish Paprika and threw a little of our Tempranillo into the glaze!
Grilled beef skewers:
2 pounds beef tenderloin
Twelve 6-inch wooden skewers, soaked in cold water for 30 minutes.
1/4 cup whole grain mustard
2 tablespoons Dijon mustard
4 cloves garlic, finely chopped
2 tbls white wine vinegar
1 tbl low-sodium soy sauce
1 tbl honey
1 tbl finely chopped fresh rosemary leaves
2 teaspoons Spanish paprika
1/4 tsp kosher salt
1/4 tsp ground black pepper
For garlic-mustard glaze:
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:
1. Heat your grill to high.
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.
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.
4. Place the skewers on a platter and serve hot or at room temperature.