2 lb boneless tenderloin steak, cut into 1 to 1-1/2 inch cubes
1-1/2 cups of beer (light ale or pilsner preferred)
1/4 cup Dijon (or coarse ground) mustard
1/4 cup honey
1/2 cup minced onion
3 large garlic cloves minced well
1/2 tsp whole cloves (optional)
1/4 tsp ground cinnamon (optional)
Mix all ingredients well. Add cubed tenderloin and place into a sealable container. Seal and refrigerate (overnight if possible). Remove meat from marinade and thread onto skewer with vegetables as desired.
Grill steak over medium-high heat (350° to 400°F) for 10 to 20 minutes or to desired doneness. Turn frequently while cooking.