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Garlic-Pepper Tenderloin Steaks Recipe

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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.
TOTAL TIME: Prep: 5 min. + chilling Grill: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 5 min. + chilling Grill: 15 min.
MAKES: 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 to 1/2 teaspoon cayenne pepper
  • 4 beef tenderloin steaks (4 ounces each)
  • 2 teaspoons olive oil

Nutritional Facts

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.

Directions

  1. In a small bowl, combine the seasonings. Brush steaks with oil; rub in seasoning mixture. Cover and refrigerate for at least 1 hour.
  2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steaks, uncovered, over medium heat or broil 4 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°; medium, 160°; well-done, 170°). Yield: 4 servings.
Originally published as Garlic-Pepper Tenderloin Steaks in Light & Tasty August/September 2003, p13

Nutritional Facts

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.

Full-Bodied Red Wine

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

Reviews for Garlic-Pepper Tenderloin Steaks

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Reviewed Aug. 13, 2012

"My husband isn't a big fan of putting anything on his steak but salt and pepper, maybe some garlic, However I talked him into trying this rub on our T-bone steaks. The only thing I changed was substituting the cayenne pepper with chipotle powder for more of a smoky flavor. A nice flavored crust that didn't overwhelm the great tender juicy steak inside, we were both happy."

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