Beef Tenderloin Steaks with Creole Spice Rub

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.

Yield: 4 servings (serving size: 1 steak)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 155
  • Calories from fat: 35%
  • Fat: 6g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 22.8g
  • Carbohydrate: 1.4g
  • Fiber: 0.5g
  • Cholesterol: 52mg
  • Iron: 2.1mg
  • Sodium: 490mg
  • Calcium: 31mg

Ingredients

  • 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

Preparation

  1. Combine mustard and next 7 ingredients (through black pepper); 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 side or until desired degree of doneness. Remove from heat; let stand 5 minutes.
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Beef Tenderloin Steaks with Creole Spice Rub Recipe at a Glance
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