Carefully fillet the beef tenderloin open until flat (¼” – ½” thick).
Spread stone ground mustard over the inside. Add a layer of provolone cheese and sliced chicken ham.
Roll the tenderloin back to its original shape. Insert wooden skewers 1” apart through the flap. Cut between each skewer to create individual steaks. Season with salt and pepper.
Mix all Spicy Gremolata ingredients in a bowl and set aside.
Preheat grill to 375°F (190°C).
Grill steaks for 3-3.5 minutes per side until the internal temperature reaches 120°F (49°C). Top with gremolata before removing from the grill. Rest for 5 minutes.
Remove skewers, add more gremolata if desired, and serve. Enjoy!
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