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Grilled Marinated Beef Tenderloin

Now that the weather is finally cooperating, it's time to fire up the grill with this recipe from Jodi.


  • 1 5-lb. beef tenderloin or cut of beef of your choice (flank steak or London broil)

Marinade:

  • 11/4 Cups port wine (or other sweet wine or 1/2 Cup red wine vinegar + 1/2 Cup water plus 1/4 Cup sugar)
  • 1/2 Cup olive oil
  • 1/4 Cup fresh lemon juice (juice of 1 lemon)
  • 1/4 Cup Worcestershire sauce
  • 1/4 Cup water
  • 1 tsp. PENZEYS FRESHLY GROUND PEPPER
  • 1/2 tsp. CAYENNE PEPPER
  • 1 tsp. THYME
  • 4 cloves minced garlic (or 1 tsp. PENZEYS MINCED GARLIC)
  • 2 WHOLE BAY LEAVES
       

Rinse the meat and pat dry. Place in a shallow dish. In a bowl, combine the marinade ingredients and mix well. Reserve 1 cup of the marinade separately for basting/sauce making. Pour the remaining marinade over the beef, turning to coat. Cover and refrigerate overnight, or at least a few hours.

Remove from the marinade. Grill over medium heat and baste with 1/4 cup reserved marinade as needed. Grill to your desired level of doneness. Our 5-lb. tenderloin done to medium-rare took about 25 minutes. Put the other 3/4 cup reserved marinade in a small pan and boil until reduced by half. Serve with the tenderloin.

Prep. time: 10 minutes plus marinade time.
Cooking time: 25-40 minutes or so, depending on thickness, heat of grill and desired level of doneness.
Serves: 12-14

Nutritional Information:
Servings 13; Serving Size 2 slices (118g); Calories 280; Calories from fat 150; Total fat 16g; Cholesterol 80mg; Sodium 110mg; Carbohydrate 3g; Dietary Fiber 0g; Sugars 1g; Protein 27g.



Description
Price
Qty
Cayenne Red Pepper Powder 1.0 oz. 1/4 cup jar
$3.45
Thyme French .8 oz. 1/2 cup jar
$4.79
Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar
$5.69
Bay Leaf Whole 1/2 oz. bag
$2.65
Penzeys Minced Garlic .4oz 1/4 cup jar
$2.29


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