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Marinated Beef Tenderloins

 Marinated Beef Tenderloins
From Karen Haskell of Tempe, Arizona, these steaks have fabulous flavor sure to impress guests. “These will melt in your mouth,” she writes. “Guaranteed!”
4 ServingsPrep/Total Time: 30 min.


  • 1 can (12 ounces) beer or nonalcoholic beer
  • 1/2 cup chopped green onions
  • 1/2 cup teriyaki sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons minced garlic
  • 4 beef tenderloin steaks (8 ounces each)


  • In a small bowl, combine the first six ingredients. Set aside 3/4 cup
  • for basting. Pour remaining marinade into a large resealable plastic
  • bag; add the steaks. Seal bag and turn to coat; refrigerate for at
  • least 15 minutes.
  • Drain and discard marinade. Grill steaks, covered, over medium heat
  • for 4-6 minutes on each side or until meat reaches desired doneness
  • (for medium-rare, a thermometer should read 145°; medium,
  • 160°; well-done, 170°), basting with reserved marinade.
  • Yield: 4 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.