Classic Steak House Rubbed Filet Mignon

Dry mustard powder has a pleasant bitterness and mild heat that pair well with the tender beef. Peppercorns and rosemary add even more flavor.

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.

Yield: 4 servings (serving size: 1 steak)

NUTRITION PER SERVING
CALORIES 188(43% from fat); FAT 8.9g (sat 3.2g,mono 3.3g,poly 0.3g); PROTEIN 24.5g; CHOLESTEROL 72mg; CALCIUM 11mg; SODIUM 407mg; FIBER 0.2g; IRON 3.3mg; CARBOHYDRATE 0.8g

Elizabeth Karmel
Cooking Light, JULY 2004

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.