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Garlic-Pepper Tenderloin Steaks

 Garlic-Pepper Tenderloin Steaks
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.
4 ServingsPrep: 5 min. + chilling Grill: 15 min.


  • 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


  • In a small bowl, combine the seasonings. Brush steaks with oil; rub
  • in seasoning mixture. Cover and refrigerate for at least 1 hour.
  • 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.
Nutritional Facts: One serving (3 ounces cooked beef) equals 209 calories,

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Garlic-Pepper Tenderloin Steaks (continued)

Nutritional Facts: 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.
Wine: This recipe pairs well with a full-bodied red wine.: Taste of Home Special Offer: Enjoy this recipe with Mike Ditka "The Coach" Cabernet Sauvignon CA 2011, a full-bodied, big bold cab with all of the dark fruit notes and structure that a great cab needs. Buy now and get 6 bottles, plus free shipping. Order Now