| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons coarsely ground pepper
- 1 tablespoon ancho chile powder
- 1 tablespoon kosher salt
- 6 tablespoons dijon mustard
- 1/4 cup honey
- 2 tablespoons horseradish, drained
- 6 fresh mint leaves, finely chopped
- Kosher salt and freshly ground pepper
Instructions
- 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 (recipe below). Top with more glaze.
- Whisk all of the ingredients in a bowl.
- Whisk the mustard, honey, horseradish and mint in a bowl; season with salt and pepper. Set aside a few tablespoons for the finished steaks.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 97 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 3 g |
| Sugar | 18 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 348 mg |
Reviews
Great steak recipe, but I would probably go a little easier on the salt next time.