Prep 5 mins
Cook 5 mins
Cooking Light 2004 Dry mustard powder has a pleasant bitterness and mild heat that pair well with the tender beef. Peppercorns and rosemary add even more flavor.
- 2 teaspoons black peppercorns
- 1⁄4 teaspoon dried rosemary
- 1 teaspoon dry mustard
- 3⁄4 teaspoon kosher salt
- 1⁄2 teaspoon garlic powder
- 4 (4 ounce) beef tenderloin steaks, trimmed (1 inch thick)
- cooking spray
- Prepare grill.
- Place peppercorns and rosemary in a spice or coffee grinder; pulse until the pepper is coarsely ground.
- Combine pepper mixture, dry mustard, salt, and garlic powder; rub evenly over both sides of steaks.
- Place steaks on a grill rack coated with cooking spray, and grill 3 minutes on each side or until desired degree of doneness.
This was excellent. I finally found a source for good beef here in Costa Rica. This was more like pepper steak. I and my company really enjoyed it.
This was very good. Just a wee bit too much "heat" from the dry mustard. I love spicy food, but with fillet mignon, I don't like any flavor(s) competeing with it. I will make this again; I'll just decrease the dry mustard a bit. Thyme would be good in this rub, too. Thanx for sharing!