Beef Tenderloin Steaks with Creole Spice Rub

Beef Tenderloin Steaks with Creole Spice Rub Recipe
Photo: Randy Mayor; Styling: Melanie J. Clarke
The kicky spice rub for the steaks is easy to make, and the results are dynamite. The steaks need to stand for a few minutes after cooking to allow their juices to reabsorb.


4 servings (serving size: 1 steak)

Recipe from

Cooking Light

Recipe Time

Prep: 5 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 155
Caloriesfromfat 35 %
Fat 6 g
Satfat 2 g
Monofat 2.2 g
Polyfat 0.4 g
Protein 22.8 g
Carbohydrate 1.4 g
Fiber 0.5 g
Cholesterol 52 mg
Iron 2.1 mg
Sodium 490 mg
Calcium 31 mg


Creole Spice Rub:
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon ground sage
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/2 teaspoon freshly ground black pepper
Remaining Ingredients:
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
Cooking spray


Combine mustard and next 7 ingredients (through black pepper); 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 side or until desired degree of doneness. Remove from heat; let stand 5 minutes.

Bruce Aidells,

Cooking Light

March 2005
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