Beef Tenderloin Steaks With Creole Spice Rub

5.0(8)

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.

by Sharlene~W·published 2006-02-06

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Steak

Servings

4 serving(s)

Total time

13 min

prep 5 min

Calories / serving

290 kcal

Ingredients (9)

serves

4 (4 ounce) beef tenderloin steaks, trimmed (1 inch thick)
1 teaspoon dry mustardmustard
1 teaspoon garlic powdergarlic-powder
1 teaspoon sagesage
1 teaspoon dried thymethyme
3/4 teaspoon saltsalt
1/2 teaspoon cumincumin
1/2 teaspoon ground red pepperbell-pepper
1/2 teaspoon greshly ground black pepperpepper

Instructions (2 steps)

01Combine rub ingredients. Rub evenly over steaks.
02Heat 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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Rich recipe — supports nutrition-aware planning.