Print Options

Back to Grilled Beef Tenderloins >

Include these items:

Select reviews >

Taste of Home Logo

Grilled Beef Tenderloins

 Grilled Beef Tenderloins
Bold flavors bring out the best in these super-tender steaks. —Patricia Swart, Galloway , New Jersey
2 ServingsPrep: 10 min. + marinating Grill: 10 min.

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.

2 of 2

Grilled Beef Tenderloins (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.