Beef Tenderloin Steaks With Creole Spice Rub

This recipe is from Cooking Light magazine. It is also good on chicken breasts, shrimp, or pork tenderloin. I make the rub and cover the steaks with it before I stick them in the freezer for a make-ahead meal. When they are thawed they are ready to go straight to the grill.

• Ready In: 13 mins
• Serves: 4

Ingredients

• 4 (4 ounce)  beef tenderloin steaks, trimmed (1 inch thick)

• Creole Spice Rub

• 1  teaspoon dry mustard
• 1  teaspoon garlic powder
• 1  teaspoon sage
• 1  teaspoon dried thyme
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon  ground red pepper
• 1⁄2 teaspoon  greshly ground black pepper

Directions

1. Combine rub ingredients. Rub evenly over steaks.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each or until desired degree of doneness. Remove from heat and let stand 5 minutes.