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Spicy Filet Mignon

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 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)


  • 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 thermometer should read 135°; medium, 140°; medium-well, 145°).

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Average Rating:
  • ironboy33379
    Sep 22, 2015

    I love it

  • AdrianneKathleen
    Oct 9, 2014

    Great recipe! I've already mixed up more of this rub to keep on hand for other steaks. Yummm!

  • lisab753
    May 12, 2009

    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!