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Grilled Beef Tenderloins

Bold flavors bring out the best in these super-tender steaks. —Patricia Swart, Galloway , New Jersey
  • Total Time
    Prep: 10 min. + marinating Grill: 10 min.
  • Makes
    2 servings


  • 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)


  • In a shallow dish, combine the first seven ingredients. Add steaks and turn to coat. Cover; refrigerate for up to 4 hours.
  • Drain and discard marinade. Lightly oil 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 thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition 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.

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Average Rating:
  • modestcook
    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.

  • dbeelman
    Jun 12, 2013

    No comment left

  • kcc1108
    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).

  • tcarver
    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.

  • grammadi323
    Feb 14, 2012

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

  • smarthe
    Feb 13, 2012

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

  • honeyciak
    Feb 13, 2012

    No comment left

  • ChiChiKong
    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.

  • sandyharkins
    May 13, 2011

    No comment left