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Bold flavors bring out the best in these super-tender steaks. —Patricia Swart, Galloway , New Jersey
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 1 steak equals 263 calories, 10 g fat (4 g saturated fat), 75 mg cholesterol, 402 mg sodium, 1 g carbohydrate, trace fiber, 37 g protein. Diabetic Exchange: 5 lean meat.
Originally published as Grilled Beef Tenderloins in Healthy Cooking February/March 2011, p14
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Mar. 16, 2012 by kcc1108
Broiled these and they were great! Didn't have any ground ancho chili pepper so I altered the spices to make the difference: 1 tsp chili powder, 1/4 tsp each garlic powder and dried oregano (the chili powder has ancho chili, garlic powder, oregano, and ground cumin in it).
Reviewed on Mar. 01, 2012 by tcarver
This was so good and the flavors were amazing. I even tried it on some cheaper cuts of beef for the kids and they all loved it.
Reviewed on Feb. 14, 2012 by grammadi323
maybe do this with a strip or new york or sirloin, but a tenderloin....?? Never!!!
Reviewed on Feb. 13, 2012 by smarthe
Why would you ruin a perfectly great steak with a weird variety of spices and soy sauce..
Reviewed on Feb. 13, 2012 by ChiChiKong
When isn't a beef tenderloin excellent? When it is over-cooked. Because there is little to no fat on this delicious piece of meat, securing a strip of bacon around the sides is one way to add juiciness to the tenderloins. Marinating is great, but a rub with turbinado-sugar will give this grilled baby a nice char-grilled, outer crust and seal-in the juices inside. Rare to medium-rare is the best way to eat this beef.
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© Reiman Media Group, LLC., 2012