Prep Time : 5 minutes 
Cook Time : 6-12 minutes depending on how you like your beef...PLEASE don't do 12!
Yield : 4 servings (serving size: 1 steak)

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Ingredients:

2 tsp black peppercorns (we like a little more than that)
1/4 tsp dried rosemary (again we like more)
1 tsp dry mustard
3/4 tsp kosher salt 
1/2 tsp garlic powder (and yet again, we like more)
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
Cooking spray

Directions:

Prepare grill.

Place peppercorns and rosemary in a spice or coffee grinder; pulse until the pepper is coarsely ground. Combine pepper mixture, dry mustard, salt, and garlic powder; rub evenly over both sides of steaks. Place steaks on a grill rack coated with cooking spray, and grill 3 minutes on each side or until desired degree of doneness.

Nutrition:

Calories 188, Caloriesfromfat 43 %, Fat 8.9 g, Satfat 3.2 g, Monofat 3.3 g, Polyfat 0.3 g, Protein 24.5 g, Carbohydrate 0.8 g, Fiber 0.2 g, Cholesterol 72 mg, Iron 3.3 mg, Sodium 407 mg, Calcium 11 mg

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My notes:  

Ok, here is where I feel like a snob. I love this method a ton; however, when it comes to filet mignon I like them rare, rare, rare, and absolutely more than 1 inch thick...I know, if you are watching your calories though this is a great way to still enjoy red meat.  Now, if you aren't "watching" calories, this is sooooo good with a bit of fresh blue cheese melted over the top during the last minute of cooking, or with a garlic and wine sautéed mushrooms....yummy!

To make this a meal, serve with a baked potato and asparagus.  You can grill the asparagus along with the steaks during the last 3 minutes or so.

Recipe found on: http://www.myrecipes.com/