Garlic-Thyme Rubbed Beef Tenderloin Steaks

Name: Garlic-Thyme Rubbed Beef Tenderloin Steaks
Prep time: 5 min
Cook time: 15 min
Total time: 5 min
Yield: 8
Cuisine: American
Ingredients: Tenderloin Steak (Filet Mignon); fresh thyme; paprika; garlic; ground red pepper

Classic and flavorful…thyme, sweet paprika, garlic and ground red pepper provide just the right amount of spice to any steak.

Cook Time: 5 Minutes

Servings: 8

Ingredients: 5

Cook Mode

Ingredients

2 pounds beef Tenderloin Steaks, cut 1-inch thick

Rub:

3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme leaves
2 tablespoons sweet paprika
3 cloves garlic, minced
1/4 teaspoon ground red pepper

Preparation

Step 1

Combine rub ingredients; press evenly onto beef steaks.
Step 2

Place steaks on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Step 3

Before serving, carve steaks into slices or serve whole; season with salt and pepper, as desired.

Nutrition Information

230 Calories

0 %*

3.5g SAT FAT

0 %DV**

24g PROTEIN

0 %DV

2 mg IRON

0 %DV

0 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 230 Calories; 117 Calories from fat; 13g Total Fat (3.5 g Saturated Fat; 0 g Trans Fat;) 65 mg Cholesterol; 50 mg Sodium; 2 g Total Carbohydrate; 1 g Dietary Fiber; 24 g Protein; 2 mg Iron; 349 mg Potassium.

This recipe is an excellent source of Protein; and a good source of Iron.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.