Grilled Tenderloin Steak, Southwestern-Style

Food stylist and Buon Giorno owner Linda Floro shares her recipe for Southwestern-style steak.

May 2008 | By
Grilled Tenderloin Steak, Southwestern-Style
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at a glance Main Ingredient



Main Dishes

Preparation Time


Date Published

May 2008

Linda Floro, food stylist and owner of Buon Giorno Restaurant, says when it comes to food styling, you have to have  the right attitude and patience. "Skills will follow. You can develop them. And, as I've said many times before, you have to know how to cook, know everything about food. And in whatever you do, whether styling or cooking, you should have passion for it."

Serves 3 to 4

For the dry rub
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon salt
2 teaspoons brown sugar

For the herbed butter
1 stick unsalted butter, softened
1 tablespoon fresh parsley, minced
1 teaspoon lemon zest
2 tablespoons lemon  juice
1/4 teaspoon salt
4 pieces tenderloin fillet
mashed potatoes, to serve (optional)

Make the dry rub: In a bowl, combine chili powder, black pepper, paprika, salt, and brown sugar. Rub both sides of tenderloin fillets.

Make the herbed butter:  In a bowl, combine butter, parsley, lemon zest, lemon juice, and salt. Roll in aluminum foil. Chill until firm.

3  For medium-rare, pan-grill the steaks for 2 minutes on each side. Top each steak with a slice of herbed butter. Serve with mashed potatoes.


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