Grilled Beef Tenderloin Bethenny Frankel Recipes

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GRILLED BEEF TENDERLOIN - BETHENNY FRANKEL



Grilled Beef Tenderloin - Bethenny Frankel image

Bethenny Frankel is from The Real Housewives of New York City. She is also a natural food chef and cooks for many celebrities. Enjoy!

Provided by Nif_H

Categories     Meat

Time 24m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs beef tenderloin
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon whole grain mustard
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon olive oil

Steps:

  • Preheat your oven to 350°F.
  • Mix seasoning and coat the tenderloin.
  • Sear the filet on 4 sides on a grill pan for 2 min each. Finish in oven for 6 more minutes for medium rare.

GRILLED BEEF TENDERLOINS



Grilled Beef Tenderloins image

Bold flavors bring out the best in these super-tender steaks. -Patricia Swart, Galloway , New Jersey

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8

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 chile pepper
1/4 teaspoon pepper
2 beef tenderloin steaks (6 ounces each)

Steps:

  • 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 : Calories 263 calories, Fat 10g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 402mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein. Diabetic Exchanges

GRILLED BEEF TENDERLOIN



Grilled Beef Tenderloin image

Provided by Food Network Kitchen

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 14

4 beef fillet medallions, (about 6 to 8 ounces each)
Olive oil, for brushing
2 teaspoons kosher salt
Freshly ground black pepper
3 shallots, sliced
2 cloves garlic
1/4 cup white wine vinegar
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh cilantro leaves
1/4 cup chopped chives
1/4 cup fresh tarragon leaves
3/4 cup extra-virgin olive oil, plus more for brushing steak
1 1/4 teaspoons kosher salt
Freshly ground black pepper

Steps:

  • A half-hour before cooking, remove the medallions from refrigerator.
  • Sauce: Put the shallots, garlic, vinegar, and all the herbs in a food processor and pulse until herbs are minced, with the motor running slowly drizzle in the olive oil until you have a thick sauce. Season with salt and pepper and the sauce is ready to serve.
  • Prepare a grill or a stove top grill pan with a medium-high heat fire.
  • Brush meat lightly with olive oil and season with salt and pepper. Place medallions on the grill and cook, without moving, until nice grill marks appear, about 4 minutes. Turn the medallions and continue to grill until an instant-read thermometer inserted into the medallions sideways registers about 120 degrees F, about 3 to 4 minutes more. Set aside on a cutting board to rest for 5 minutes before serving.
  • Divide medallions among plates and drizzle with some of the sauce. Serve. Pass the remaining sauce at the table.

GRILLED BEEF TENDERLOIN WITH GRILLED SPRING ONIONS



Grilled Beef Tenderloin with Grilled Spring Onions image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 15

1 tablespoon toasted coriander seeds
1 tablespoon toasted cumin seeds
1/2 tablespoon cayenne pepper
1 beef tenderloin, trimmed (about 3 pounds)
Kosher salt
Extra-virgin olive oil
2 bunches spring onions, stems removed, cut in 1/2
Horseradish Cream, recipe follows
1/2 cup prepared horseradish
1/2 cup creme fraiche
1/2 cup mayonnaise
1 garlic clove, smashed and finely chopped
1/2 lemon, juiced
1 bunch chives, finely chopped
Kosher salt. if needed

Steps:

  • Preheat grill to medium-high.
  • Grind the toasted spices in a spice grinder and add to a small bowl with cayenne. Fold the tail end of the beef under to create a roll of meat that is even in thickness. Tie with butcher's twine to secure. This will help the meat to cook evenly and to be handled easily. Once the tenderloin is tied, season the beef generously with salt and rub with the spice mix. Give it a little massage with extra-virgin olive oil.
  • Place the tenderloin on the preheated grill and grill on all sides until it is very brown and charred on the outside. When the tenderloin is nice and brown on all the sides, move it to a cooler part of the grill and shut the grill and cook until it is cooked to the desired doneness (medium rare for me), about 20 to 25 minutes or so for medium-rare. If cooking indoors, put the meat in a preheated 375 degrees F oven to roast to the desired doneness, about 125 to 130 degrees F for medium-rare. Remove the meat from the grill or oven to a cutting board and let rest for about 10 minutes before slicing; this will keep the tenderloin very juicy.
  • Meanwhile, toss the onions with extra-virgin olive oil and salt and place on the preheated grill. Grill until they are soft and charred. Remove from the grill and reserve.
  • To serve, remove the string from the beef. Cut into relatively thin slices, but thicker if you prefer. Serve 3 slices of beef, for each serving, with the grilled onions and a spoonful of Horseradish Cream.
  • MMMMM...BIG MEAT!
  • Combine all the ingredients in a serving bowl. Taste for seasoning, adjust salt if needed. Easy peasy!

GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING



Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating image

Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.

Provided by USA WEEKEND Pam Anderson

Categories     Main Dish Recipes     Roast Recipes

Time 1h25m

Yield 13

Number Of Ingredients 7

1 (5 pound) whole beef tenderloin
6 tablespoons olive oil
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary
1 tablespoon dried thyme leaves
2 tablespoons coarsely ground black pepper
1 tablespoon salt

Steps:

  • Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
  • Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
  • Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 1.9 g, Cholesterol 88.9 mg, Fat 27.3 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 9.1 g, Sodium 599 mg

GRILLED BEEF TENDERLOIN



Grilled Beef Tenderloin image

It's important to set up direct and indirect heat zones when grilling this beef tenderloin. You want to sear the outside so that it has a nice crust without overcooking the meat. See our tips on setting up a charcoal grill.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h40m

Number Of Ingredients 4

1 beef tenderloin (4 pounds), preferably grass fed, trimmed and tied
Extra-virgin olive oil, for rubbing
Coarse salt and freshly ground pepper
1/2 cup Mint-Chive Butter

Steps:

  • Let beef stand at room temperature for 30 minutes. Heat a charcoal grill to medium-high, and set up direct and indirect heat zones. Rub beef with oil; season generously with salt and pepper. Sear on all sides over direct heat until caramelized, about 5 minutes per side.
  • Transfer beef to indirect heat, and grill, covered, turning occasionally, until a thermometer inserted into the center registers 125 degrees for medium-rare, 20 to 30 minutes. (Grilling time will vary depending on thickness of tenderloin.) Remove beef from grill, and brush with mint-chive butter. Let stand for 15 minutes before serving; untie.

GARLICKY GRILLED BEEF TENDERLOIN WITH HERBS



Garlicky Grilled Beef Tenderloin With Herbs image

This is a recipe I cooked for my birthday. It was my very first tenderloin on the grill. The recipe was VERY easy. And it got rave reviews at the party. I actually scaled the recipe down for just 1 lb of tenderloin, but I'm including the whole recipe here. I got the recipe online from Food & Wine. I believe they used fresh herbs in the original recipe. I didn't have any fresh on hand, but I had a Ton of dried, so I used that and it was still wonderful. I have changed the recipe to reflect my use of dried herbs.

Provided by Ambrosia for Guen

Categories     Roast Beef

Time 4h40m

Yield 12 serving(s)

Number Of Ingredients 8

4 1/2 lbs beef tenderloin, trimmed
1/3 cup extra virgin olive oil
6 garlic cloves, thinly sliced
2 tablespoons cracked black pepper
1 tablespoon dried thyme
2 teaspoons dried marjoram
2 teaspoons dried rosemary
2 teaspoons salt

Steps:

  • Fold the thin end of the tenderloin roast under to make the meat an even thickness. Tie the roast at 1-inch intervals and transfer to a large rimmed baking sheet.
  • In a small bowl, combine the olive oil with the garlic, pepper, thyme, marjoram, rosemary and salt. Rub the herb oil all over the roast and refrigerate for 2 to 4 hours.
  • Bring to room temperature before grilling.
  • Light a grill. Grill the roast directly over moderately high heat, turning often, until nicely charred, about 30 minutes for medium-rare.
  • Transfer to a carving board and let rest for 10 minutes.
  • Slice the roast 1/2 inch thick and serve.

Nutrition Facts : Calories 554.5, Fat 40.5, SaturatedFat 14.4, Cholesterol 146.2, Sodium 489.1, Carbohydrate 1.6, Fiber 0.6, Protein 43.2

GRILLED BEEF STEAKS



Grilled Beef Steaks image

Enjoy these grilled beef steaks sprinkled with salt and pepper that's ready in just 20 minutes - perfect for a dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 3

4 beef steaks, about 3/4 inch thick (porterhouse, rib eye, sirloin or T-bone steaks) or about 1 inch thick (tenderloin steaks)
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Prepare the coals or a gas grill for direct heat. Heat to medium heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill.
  • Cut outer edge of fat on steaks (except tenderloin steaks) diagonally at 1-inch intervals with a sharp knife. Do not cut into the meat because it will allow the juices to cook out and the beef will become dry.
  • Place the beef on the grill rack over medium heat. Cover the grill; cook 6 to 8 minutes for rib eye, 10 to 12 minutes for porterhouse and T-bone or 13 to 15 minutes for sirloin and tenderloin, turning beef once halfway through cooking, until an instant-read meat thermometer inserted in center of thickest part reads 145°F for medium-rare or 160°F for medium doneness. Sprinkle with salt and pepper.

Nutrition Facts : Calories 210, Carbohydrate 0 g, Cholesterol 60 mg, Fiber 0 g, Protein 31 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 0 g, TransFat 0 g

THE SKINNYGIRL MARGARITA - BETHENNY FRANKEL



The Skinnygirl Margarita - Bethenny Frankel image

Bethenny Frankel is from The Real Housewives of New York City. She is also a natural food chef and is famous for creating this margarita, She likens this to the traditional Mexican Margarita and insists that you won't get a hangover with the clear tequila :). Enjoy!

Provided by Nif_H

Categories     Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 3

2 ounces clear premium tequila, Bethenny prefers Patron Silver (count 1, 2 while you pour, no need for measuring)
1/2 lime, juice of
splash Grand Marnier or bols triple sec

Steps:

  • Combine all ingredients over a glass of crushed ice and garnish with a lime wedge.

Nutrition Facts : Calories 5.5, Sodium 0.4, Carbohydrate 1.9, Fiber 0.1, Sugar 0.4, Protein 0.1

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