Grilled Beef Tenderloins Recipe
Grilled Beef Tenderloins Recipe photo by Taste of Home
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min.
MAKES: 2 servings

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)

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.

Directions

  1. 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.
  2. 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.
Originally published as Grilled Beef Tenderloins in Healthy Cooking February/March 2011, p14

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.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Grilled Beef Tenderloins

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 16, 2012

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).

MY REVIEW
Reviewed Mar. 1, 2012

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.

MY REVIEW
Reviewed Feb. 14, 2012

maybe do this with a strip or new york or sirloin, but a tenderloin....?? Never!!!

MY REVIEW
Reviewed Feb. 13, 2012

Why would you ruin a perfectly great steak with a weird variety of spices and soy sauce..

MY REVIEW
Reviewed Feb. 13, 2012

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.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT