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I am a former chef and most chains have s pecial blend for there operations, Lawrys or other seasoning salts, here in Canada we have one called Montreal Steak spice, it has black pepper, garlic, coriander, chili flakes, salt (coarse).

Sometimes it is best to find a blend you like, tenderloin has no fat so it can stand up to a strong seasoning, but like with all steaks, just do it before cooking and some after for added flavour.

For such a prime cut at Black Angus, most likely, no spices at all. The flavour of the meat is everything. Probably they didn't even use salt as it would draw out the moisture from the meat.

It's all about the flavour.

If you want to add salt or even pepper that would be up to your taste buds. Try the meat first.

First you must buy centre cut fillet tenderloin and it must be from a steer not a cow.

Then season with McCormick Montreal Steak Seasoning, available from your supermarket, and cook it quickly.

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For those cuts, the spices would be few. Those cuts of meat you don't want to use spices, other then salt and pepper.

salt, black pepper, garlic powder, dried chili, sugar, oregano powder, onion powder - try Schwartz's steak seasoning or Bart's spices Steak Salt or Maggi Season-All

It is best not to use too mant spices on steak.

This is my recipe:Coarse ground black pepper,sea salt.basil leaves.I also saute onions and lay them on top of the steak.

every chef has their own combo, so the best thing to do is to give them a call. always start with a complement, they tend to be a bit pretentious. if the chef doesn't want to give it out then ask one of the waiters, they should know all of the ingredients to all menu items.

good luck

season with salt and pepper and grill it...