Classic Steak House Rubbed Filet Mignon
"Cooking Light 2004
Dry mustard powder has a pleasant bitterness and mild heat that pair well with the tender beef. Peppercorns and rosemary add even more flavor."
photo by *Parsley*
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
4 steaks
- Serves:
- 4
ingredients
- 2 teaspoons black peppercorns
- 1⁄4 teaspoon dried rosemary
- 1 teaspoon dry mustard
- 3⁄4 teaspoon kosher salt
- 1⁄2 teaspoon garlic powder
- 4 (4 ounce) beef tenderloin steaks, trimmed (1 inch thick)
- cooking spray
directions
- Prepare grill.
- Place peppercorns and rosemary in a spice or coffee grinder; pulse until the pepper is coarsely ground.
- Combine pepper mixture, dry mustard, salt, and garlic powder; rub evenly over both sides of steaks.
- Place steaks on a grill rack coated with cooking spray, and grill 3 minutes on each side or until desired degree of doneness.
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Reviews
-
This was excellent. I finally found a source for good beef here in Costa Rica. This was more like pepper steak. I and my company really enjoyed it. -
This was very good. Just a wee bit too much "heat" from the dry mustard. I love spicy food, but with fillet mignon, I don't like any flavor(s) competeing with it. I will make this again; I'll just decrease the dry mustard a bit. Thyme would be good in this rub, too. Thanx for sharing!
RECIPE SUBMITTED BY
nsomniak6
Lancaster, 78
<p>I have been tattooing professionally for 10 years. <br />I had my first baby in March 2005. He's the best thing that ever happened to me! <br />Update: Since this post, I had twins in May 2007. Unfortunately one was born with a Congenital defect called Diaphragmatic Hernia. She has been in the hospital since she was born and as of today it has been almost 8 months. As soon as we come home, I plan to start getting back in the kitchen, but it has been the last thing on my mind as of late. <br />2nd Update: My daughter has been home for a year now and she's been doing really well. She's still has a long way to go, but she's strong as an ox!</p>
