4 3- to 4-ounce beef tenderloin steaks, cut 1 inch thick

Salt

1 T. reduced-sodium soy sauce

1 T. olive oil

1 T. snipped fresh chives

2 cloves garlic, minced

1/2 tsp. coriander seeds or cumin seeds, crushed

1/2 tsp. celery seeds

1/2 tsp. coarsely ground black pepper

 

Trim fat from steaks. Sprinkle lightly with salt. In a small bowl combine soy sauce, oil, chives, garlic, coriander seeds or cumin seeds, celery seeds, and pepper. Brush the mixture onto both sides of each steak. Place steaks on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat until desired doneness, turning once halfway through broiling time. (Allow 12 to 14 minutes for medium-rare doneness [145 degree F] or 15 to 18 minutes for medium doneness [160 degree F].)