Grilled Beef Tenderloins Recipe

4 6 8
Grilled Beef Tenderloins Recipe
Grilled Beef Tenderloins Recipe photo by Taste of Home
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Grilled Beef Tenderloins Recipe

Read Reviews
4 6 8
Publisher Photo
Bold flavors bring out the best in these super-tender steaks. —Patricia Swart, Galloway , New Jersey
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 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.
Originally published as Grilled Beef Tenderloins in Healthy Cooking February/March 2011, p14

Nutritional Facts

1 each: 263 calories, 10g fat (4g saturated fat), 75mg cholesterol, 402mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 37g protein. Diabetic Exchanges: 5 lean meat.

  • 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)
  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

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Reviews forGrilled Beef Tenderloins

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modestcook User ID: 4044770 219123
Reviewed Jan. 29, 2015

"I would never do this to a great piece of meat. I never understood why some people like bacon wrapped around filet mignon either. Since I can't rate zero I did 1 star."

MY REVIEW
kcc1108 User ID: 6410537 114333
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
tcarver User ID: 5663692 109257
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
grammadi323 User ID: 4618440 149207
Reviewed Feb. 14, 2012

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

MY REVIEW
smarthe User ID: 3272756 149156
Reviewed Feb. 13, 2012

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

MY REVIEW
ChiChiKong User ID: 6371530 191646
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."

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