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Grilled Beef Tenderloins Recipe

Grilled Beef Tenderloins Recipe photo by Taste of Home

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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

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Grilled Beef Tenderloins Recipe

Prep: 10 min. + marinating Grill: 10 min.

Yield: 2 Servings

10 10 20

Ingredients

1/4 cup dry red wine
1/4 cup reduced-sodium soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon ground ancho chili pepper
1/4 teaspoon pepper
2 beef tenderloin steaks (6 ounces each)

Directions

In a large resealable plastic bag, combine the first seven ingredients. Add the steaks; seal bag and turn to coat. Refrigerate for up to 4 hours.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 2 servings.

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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Grilled Beef Tenderloins

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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.