>2

It's really a matter of personal taste, but the big thing is until you figure out how much you actually like, use exact measurements. Get a set of measuring cups and spoons. For a decent sized steak I'd never use more than a tablespoon of seasoning. You can mix your seasonings, but the more variety you add, the less you use.

MJP

Gragh, I meant to plug in my name in the earlier reply, anyway.

Salt and pepper really works best on a good tenderloin. The point of it is more to enjoy the meat then coat it with A-1 and stuff. Paprika tastes a bit off on beef, at least for me, I find it favors poulty better, and deviled eggs. Rosemary is good though, just give it a good rub onto the beef. Sear it at a medium high heat, and just until it starts to brown. As long as you can move it from the pan with no sticking, it's ready to flip. You do have to do the whole amount you intend on eating at once, but if your pan is too small, cut it down to the portion you want to give yourself and your lady. Cook time in the oven for barely not moving, well, all ovens vary but a good estimate would be about 10 minutes, fifteen tops. Still, I wouldn't trust that and definately invest in the digital thermometer. Most have an alarm that you can set to go off at a specific temp, and you want to remove the meat about 10 degrees cooler then the final temp, because it keeps cooking while it rests.