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One 2-pound beef tenderloin, halved and cut into 1-inch slices

Garlic-Mustard Glaze, recipe follows

Garlic-Mustard Glaze:

4 cloves garlic, finely chopped

1/4 cup grainy mustard

2 tablespoon Dijon mustard

2 teaspoons Spanish paprika

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon low-sodium soy sauce

2 tablespoons white wine vinegar

1 tablespoon honey