Steaks with Herb-Spice blend
Ken Maltese
Grilled or Broiled, produces nicely flavored crust
ingredients
- 1 TBSP Freshly Ground Black Pepper
- 1 TBSP Ground White Pepper
- 1 TBSP Salt
- 1 1/2 Tsp celery seeds
- 1 1/2 Tsp dried thyme
- 1 1/2 Tsp dill seeds
- 1 1/2 Tsp mustard seeds
- 1 1/2 Tsp mustard seeds
- 1 1/2 Tsp garlic powder
- 1/2 Tsp dried crushed red pepper
- 4 1 inch thick beef tenderloins
directions
- 1
Prepare herbs and spices in blender / coffee grinder and store in a small container (will keep if stored in refrigerator.
- 2
Pat steaks dry and lightly oil (brush or fingers) both sides. Sprinkle generously with herb/spice blend. Brill or Broil - about 3 minutes / side for medium rare. If using a heavy pan, use olive oil and butter in pan. Heat till foaming subsides and cook steaks. Pan can be deglazed with brandy, cognac, port and liquid served on the side or drizzled over steaks.
notes
I keep playing with the seasonings and find I like it spicier so add Cayenne pepper to the mix
Source: Ken Maltese
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