Directions
Rub four 8-ounce filets mignons with Pepper-Ancho Rub on one side; drizzle with vegetable oil. Grill rub-side down over high heat, about 4 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot and grill 4 more minutes (for medium-rare), brushing often with Mint Glaze. Top with more glaze.
Pepper-Ancho Rub:
Ingredients
- 2 tablespoons coarsely ground pepper
- 1 tablespoon ancho chile powder
- 1 tablespoon kosher salt
Whisk all of the ingredients in a bowl.
Mint Glaze:
- 6 tablespoons dijon mustard
- 1/4 cup honey
- 2 tablespoons horseradish, drained
- 6 fresh mint leaves, finely chopped
- Kosher salt and freshly ground pepper
Whisk the mustard, honey, horseradish and mint in a bowl; season with salt and pepper. Set aside a few tablespoons for the finished steaks.
Photographs by Steve Giralt
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 1 reviews
By Barbi_C
on July 06, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great steak recipe, but I would probably go a little easier on the salt next time.
Read all 1 reviews