Do you like a real punch with your meat? Do you like it when you take a bite and you involuntarily scream, “OOOHHH WEEEEEEE!”?
Well this recipe is right up your alley. Think Cajun. And have a cold beverage ready. Check this out from our friends at Steakology.com . . .
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
2 tablespoons paprika
2 teaspoons onion salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 teaspoon cayenne pepper
1 teaspoon dried thyme
6 (6 ounce) beef tenderloin steaks (1 1/2 inches thick)
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 meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
Prep Time: 5 Min
Cook Time: 20 Min
Ready In: 25 Min
Yield: 6 servings