Tropical Tenderloin Steaks Recipe

Tropical Tenderloin Steaks Recipe
Tropical Tenderloin Steaks Recipe photo by Taste of Home
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Tropical Tenderloin Steaks Recipe

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Marinated in citrus juices, ginger and rum extract, these steaks deliver unbelievable flavor in every bite. Writes Mitzi Sentiff of Annapolis, Maryland. "You could ‘build’ around these flavors, and serve a whole tropical meal!"
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 15 min.

Ingredients

  • 1 cup reduced-sodium chicken broth
  • 3/4 cup orange juice
  • 1/4 cup ketchup
  • 1/4 cup unsweetened pineapple juice
  • 3 tablespoons packed brown sugar
  • 3 tablespoons lime juice
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon rum extract
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1 beef tenderloin roast (2 pounds), cut into 8 pieces

Directions

In a small bowl, combine the first 13 ingredients. Pour 2 cups into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for 3 hours. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), brushing occasionally with reserved marinade. Yield: 8 servings.
Originally published as Tropical Tenderloin Steaks in Light & Tasty June/July 2005, p50

  • 1 cup reduced-sodium chicken broth
  • 3/4 cup orange juice
  • 1/4 cup ketchup
  • 1/4 cup unsweetened pineapple juice
  • 3 tablespoons packed brown sugar
  • 3 tablespoons lime juice
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon rum extract
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1 beef tenderloin roast (2 pounds), cut into 8 pieces
  1. In a small bowl, combine the first 13 ingredients. Pour 2 cups into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for 3 hours. Cover and refrigerate remaining marinade for basting.
  2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), brushing occasionally with reserved marinade. Yield: 8 servings.
Originally published as Tropical Tenderloin Steaks in Light & Tasty June/July 2005, p50

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