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Recipe courtesy of Mary Sue Milliken and Susan Feniger

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Yield:: 4 servings

Level:: Easy

Ingredients

1 tablespoon cracked black peppercorns
1 tablespoon ground white pepper
1 tablespoon coarse salt
4 garlic cloves, minced or pressed
1 1/2 teaspoons mustard seeds, cracked in mortar
1 1/2 teaspoons dried Mexican oregano, crushed
1 teaspoon ground cumin seeds
1 teaspoon ground coriander
1/2 teaspoon dried crushed red pepper
1/4 cup olive oil
4 6 ounce beef tenderloin steaks

Directions

Combine all ingredients but steak in small bowl. Rub mixture over both sides of steaks. Cover and refrigerate at least 1 hour and up to overnight.

Prepare barbecue or preheat broiler. Grill or broil steak to desired doneness, about 4 minutes per side for medium rare.

My Private Notes

Name: Spice Paste for Steak:
Yield: 4 servings
Ingredients: 1 tablespoon cracked black peppercorns; 1 tablespoon ground white pepper; 1 tablespoon coarse salt; 4 garlic cloves, minced or pressed; 1 1/2 teaspoons mustard seeds, cracked in mortar; 1 1/2 teaspoons dried Mexican oregano, crushed; 1 teaspoon ground cumin seeds; 1 teaspoon ground coriander; 1/2 teaspoon dried crushed red pepper; 1/4 cup olive oil; 4 6 ounce beef tenderloin steaks