Post by Loupy on Jun 11, 2011 20:51:03 GMT -7
Classic Steak House Rubbed Filet Mignon
Photo by: Howard L. Puckett; Melanie J. Clarke
This simple steak house rub uses the perfect combination of seasonings to turn an ordinary steak dinner into a memorable meal. As one of our readers said - This rub made an excellent cut of beef even better.
This recipe uses a tasty rub of dry mustard powder, peppercorns and rosemary to add flavor to filet mignon. Serve with grilled asparagus and a baked potato for a meal ready in less than 30 minutes
YIELD: 4 servings (serving size: 1 steak)
COURSE:Main Dishes
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)
Preparation:
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.
Nutritional Information
Calories: 188
Fat: 8.9g
Saturated fat: 3.2g
Monounsaturated fat: 3.3g
Polyunsaturated fat: 0.3g
Protein: 24.5g
Carbohydrate: 0.8g
Fiber: 0.2g
Cholesterol: 72mg
Iron: 3.3mg
Sodium: 407mg
Calcium: 11mg
Elizabeth Karmel, Cooking Light
JULY 2004
Copyright © 2011 Time Inc. Lifestyle Group. All Rights Reserved
Photo by: Howard L. Puckett; Melanie J. Clarke
This simple steak house rub uses the perfect combination of seasonings to turn an ordinary steak dinner into a memorable meal. As one of our readers said - This rub made an excellent cut of beef even better.
This recipe uses a tasty rub of dry mustard powder, peppercorns and rosemary to add flavor to filet mignon. Serve with grilled asparagus and a baked potato for a meal ready in less than 30 minutes
YIELD: 4 servings (serving size: 1 steak)
COURSE:Main Dishes
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)
Preparation:
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.
Nutritional Information
Calories: 188
Fat: 8.9g
Saturated fat: 3.2g
Monounsaturated fat: 3.3g
Polyunsaturated fat: 0.3g
Protein: 24.5g
Carbohydrate: 0.8g
Fiber: 0.2g
Cholesterol: 72mg
Iron: 3.3mg
Sodium: 407mg
Calcium: 11mg
Elizabeth Karmel, Cooking Light
JULY 2004
Copyright © 2011 Time Inc. Lifestyle Group. All Rights Reserved
