Grilled Beef Tenderloins
Bold flavors bring out the best in these super-tender steaks. —Patricia Swart, Galloway , New Jersey
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)
Reviews
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.
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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).
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.
maybe do this with a strip or new york or sirloin, but a tenderloin....?? Never!!!
Why would you ruin a perfectly great steak with a weird variety of spices and soy sauce..
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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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