Beef Tenderloin Steaks with Creole Spice Rub

Total time: 38 minutes. The kicky spice rub for the steaks is easy to make, and the results are dynamite. The steaks need to stand for a few minutes after cooking to allow their juices to reabsorb. Corn Maquechoux (mock-SHOE) is a traditional Cajun side dish.

You also can serve it as a chunky salsa over meat strips in soft tacos.

Creole Spice Rub:
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon ground sage
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/2 teaspoon freshly ground black pepper

Remaining Ingredients:
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
Cooking spray

Combine mustard and next 7 ingredients (through black pepper); rub evenly over steaks.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from heat; let stand 5 minutes.

Yield: 4 servings

Bruce Aidells
Cooking Light, MARCH 2005