Garlic-Pepper Tenderloin Steaks

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Garlic-Pepper Tenderloin Steaks to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Garlic-Pepper Tenderloin Steaks, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 1/2 teaspoons minced garlic
• 1 teaspoon ground mustard
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 4 (4 ounce) beef tenderloin steaks
• 2 teaspoons olive oil

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a small bowl, combine the seasonings

Step 2: Technique & Execution

Brush steaks with oil; rub in seasoning mixture

Step 3: Technique & Execution

Cover and refrigerate for at least 1 hour

Step 4: Technique & Execution

If grilling the steaks, coat grill rack with nonstick cooking spray before starting the grill

Step 5: Technique & Execution

Grill steaks, uncovered, over medium heat or broil 4-6 in. from the heat for 7-10 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).