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:
- 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
- Combine rub ingredients. Rub evenly over steaks.
- 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.
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Very nice recipe. I soaked the tenderloin steaks in lime juice for an hour beforehand because lime juice and the cumin in your recipe tend to go well together. I did not have ground red pepper, so I added crushed red pepper flakes after the steaks were cooked, which made for a nice presentation. Great recipe.Reply