I discovered this recipe for Cajun Beed Tenderloin last year and made it a couple times in a month - then somehow forgot about it. When we got out our steaks to thaw the other night and went searching through the spices, Todd asked about it. After 15 minutes of digging through all my
Light&Tasty's I finally found it! It is sooo tasty you can't help but make an 'mmmm' noise with every bite!! The recipe calls for Tenderloin - but I've made it with flank steak and rib eyes.
* 1 beef tenderloin (3 pounds)
* 4 teaspoons salt
* 1 tablespoon paprika
* 2-1/4 teaspoons onion powder
* 1-1/2 teaspoons garlic powder
* 1-1/2 teaspoons white pepper
* 1-1/2 teaspoons pepper
* 1 to 3 teaspoons cayenne pepper
* 1 teaspoon dried basil
* 1/2 teaspoon chili powder
* 1/8 teaspoon dried thyme
* 1/8 teaspoon ground mustard
* Dash ground cloves
Tie tenderloin at 2-in. intervals with kitchen string. Combine the seasonings; rub over beef.
If grilling, prepare grill for indirect heat. Coat grill rack with nonstick cooking spray before starting the grill. Grill tenderloin, covered, over indirect medium heat for 50-60 minutes, turning occasionally, or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing.
To roast the tenderloin, bake on a rack in a shallow roasting pan at 425° for 45-60 minutes or until meat reaches desired doneness. Yield: 12 servings.It is a bit spicy so beware. I used 1.5t of Cayenne and it was hot, but not too hot :) (and I'm a baby about spicy!)