Chile-Spiced Tenderloin Steaks

Let me just say up front that I'm not a fan of marinades on tenderloins. I tried the recipe because Cooking Light has almost never let me down, and because I thought the spices sounded intriguing. I can see why others might like it but, frankly, I think this is a waste of a good tenderloin. The marinade would be excellent on a tougher, less flavorful piece of meat. For me, this just reminded me why I believe that the less that you do to a tenderloin, the better.

Ever think of just enjoying the natural flavor of a great steak (any cut). Wouldn't waste my time ... save the marinades, etc for cheaper cuts of meat. If the meat is a great cut, don't cover it up. I would NEVER make this!