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Spicy Filet Mignon Recipe

Spicy Filet Mignon Recipe photo by Taste of Home

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I adapted this recipe from a seasoning I saw for blackened catfish. Because these steaks have a lot of kick, I make a more mellow side dish, like buttered potatoes or grilled fresh vegetables. —Vera Kobiako, Jupiter, Florida

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Spicy Filet Mignon Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

5 20 25

Ingredients

2 tablespoons paprika
2 teaspoons onion salt
1-1/2 teaspoons garlic powder
1-1/2 teaspoons dried basil
1 to 1-1/2 teaspoons cayenne pepper
1 teaspoon dried thyme
6 beef tenderloin steaks (1-1/2 inches thick and 8 ounces each)

Directions

Combine the seasonings; rub over steaks. Grill, covered, over indirect medium heat for 9-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 6 servings.

Originally published as Spicy Filet Mignon in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p60

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Spicy Filet Mignon

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(1-1) of 1 reviews

Reviewed on May. 12, 2009 by lisab753

Has a nice kick, but not over the top burn your mouth. I have used top sirloin as well as venison steaks, both with great results. Also serve this steak with the Asparagus Mornay and use the sauce for both asparagus and steak.....yummy!