Marinated Beef Tenderloin Skewers with Mustard Horseradish Cream

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Tenderloin Skewers:

2 pounds filet mignon steaks, about 1 1/2-inches thick

Thirty 3-inch rosemary stems, leaves removed from bottom ends 

1/4 cup olive oil 

1 tablespoon packed light brown sugar 

1 tablespoon Worcestershire sauce 1 tablespoon packed light brown sugar 

2 teaspoons mustard powder 

2 teaspoons ground cumin 

1 teaspoon coarse salt 

1/2 teaspoon ground black pepper 

5 cloves garlic, smashed and chopped 1/4 cup olive oil 

2 small limes, juiced 

Mustard Horseradish Cream:

1 cup sour cream

1/3 cup prepared horseradish 

2 tablespoons spicy mustard 

1/4 teaspoon salt 

Pinch ground black pepper