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Tropical Tenderloin Steaks

By: Mitzi Sentiff  
"Marinated in citrus juices, ginger and rum extract, these steaks deliver unbelievable flavor in every bite. Writes Mitzi Sentiff of Alexandria, Virginia, 'You could build around these flavors, and serve a whole tropical meal!'"

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 56 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 cup reduced sodium chicken broth
  • 3/4 cup orange juice
  • 1/4 cup ketchup
  • 1/4 cup unsweetened pineapple juice
  • 3 tablespoons packed brown sugar
  • 3 tablespoons lime juice
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh ginger root
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon rum extract
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 8 (4 ounce) beef tenderloin medallions

Directions

  1. In a small bowl, combine the first 13 ingredients; mix well. Pour 2 cups into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for 3 hours. Cover and refrigerate remaining marinade for basting.
  2. If grilling the steaks, coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from steaks. Grill, covered, over medium heat or broil 4-6 in. from the heat for 8-10 minutes on each side or until meat reaches desired doneness, brushing occasionally with reserved marinade.

Footnotes

  • Nutritional Analysis: 3 ounces cooked beef equals 223 calories, 11 g fat (4 g saturated fat), 72 mg cholesterol, 142 mg sodium, 6 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2009 by Tweets 
This was very good. I put the meat and marinade in a ziplock bag and froze it until I was... MORE

 
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