Springfield, MO

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Beverly Hills Grilled Beef Tenderloin

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This culinary masterpiece features marinated whole beef tenderloin in the lead role, grilled crusty brown and superbly seasoned on the outside. Slice into it and you’ll find melt-in-your-mouth tenderness and flavor that sets the gold standard for grilled beef. Best supporting accompaniment goes to Gorgonzola Cream for outstanding flavor accent. You’ll find that recipe here.

View our step-by-step recipe photo tour.

Why Try?
This beef tenderloin has a ton of WOW eye-appeal and delivers the ultimate beef experience.

Foodie Bytes:

  • Have your butcher trim the fat and silver skin from the tenderloin for easy preparation.
  • Garnish serving platter with a generous display of fresh herbs such as sprigs of rosemary or thyme.
  • Everyone at The Food Channel always looks forward to these leftovers; serve chilled sliced beef tenderloin layered on warm crusty French rolls with creamy horseradish sauce for an encore performance.

Nutritional Information Per Serving:
Per Serving: Calories 231, Protein 33.5g, Carbohydrate 0.1g (Dietary Fiber 0g), Sugar 0.1g, Fat 9.9g, (Saturated Fat 3.7g), Cholesterol 101.3mg, Sodium 143.1mg.
% Daily Value: Calcium 4%, Iron 15%, Vitamin A 0%, Vitamin C 0%.

Herbs de Provence, a classic French herb blend, traditionally includes a variety of herbs including thyme, rosemary and bay. It is widely available in the grocery store spice section.

Copyright 2008. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.



  • 1 (4 lb.) whole beef tenderloin, trimmed
  • 1/2 cup soy sauce
  • 1/2 cup red wine
  • Kosher salt
  • Black pepper
  • Herbs de Provence


  1. Place tenderloin in large zip-lock bag; pour in soy sauce and red wine. Seal bag.
  2. Marinate in refrigerator for 8 hours, turning occasionally.
  3. Remove meat from marinade and drain (discard marinade).
  4. Season drained beef tenderloin evenly with salt, pepper and herbs.
  5. Grill uncovered over medium- to medium-high heat until instant read thermometer inserted at thickest part of beef registers 130°F for medium-rare or until desired doneness, turning occasionally.
  6. Transfer grilled tenderloin to platter; cover with foil and let rest for 15 minutes.
  7. Slice beef crosswise to serve.
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