Last nights beef tenderloin cook

MickeyT

Howdy all,[p]Did a beef tenderloin last night to rave reviews. I did something a little different. I cut the beef in 3 some what even sections and rubbed them with different spices. The first section was done with fresh ground pepper froma auto pepper mill, no. 2 was done with McCormicks "Spicey Steak" seasoning, and the 3rd was done with Char Crusts Hickory and molases. IMHO the McCormick was really hot and I ain't kiddin. Kind of took away the taste of the $40 beef, the fresh ground pepper was very good but the overall winner was the Char Crust. Just enough flavor to hear that oh too familiar moaning from the table.[p]I Like things hot but that was just too spicey for me.[p]Has anyone tried that spice with similar rewsults or am I just a light weight??[p]Mick

Gfw

MickeyT., great minds think alike - sort of. I have about a five inch section of a Beef Tenderloin that will be on the BGE at about 5:30pm - a little olive oil, salt and pepper.

Unknown

MickeyT.,
The Char Crust "Roasted Garlic Peppercorn" is great on staeks and chops. You probably already know that. Good eatin'.