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Garlic-Pepper Tenderloin Steaks

By: Vicki Atkinson

"Vicki Atkinson of Kamas, Utah gives a little kick to these grilled tenderloin steaks with a zippy dry rub that combines paprika, thyme, ground mustard, chili powder and cayenne pepper."

Rate/Review | Read Reviews (12)

Prep Time:
5 Min

Cook Time:
15 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 1/2 teaspoons minced garlic
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
4 (4 ounce) beef tenderloin steaks
2 teaspoons olive oil

Directions

In a small bowl, combine the seasonings. Brush steaks with oil; rub in seasoning mixture. Cover and refrigerate for at least 1 hour.
If grilling the steaks, coat grill rack with nonstick cooking spray before starting the grill. Grill steaks, uncovered, over medium heat or broil 4-6 in. from the heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

Footnotes

Nutritional Analysis: One serving (3 ounces cooked beef) equals 209 calories, 11 g fat (3 g saturated fat), 70 mg cholesterol, 353 mg sodium, 2 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.