Best 15 Grilled Beef Tenderloin Bethenny Frankel Recipes

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**Grilled Beef Tenderloin: A Culinary Journey of Flavor and Elegance**

Indulge in the exquisite Grilled Beef Tenderloin, a masterpiece of culinary art that tantalizes the taste buds and elevates any dining experience. This dish embodies the essence of fine dining, showcasing the tender and juicy nature of premium beef tenderloin, expertly grilled to perfection. Accompanied by a trio of delectable sauces – a classic Béarnaise, a vibrant Chimichurri, and a rich Red Wine Sauce – this dish offers a symphony of flavors that dance on the palate. Grilled vegetables, with their vibrant colors and medley of textures, add a touch of vibrancy and freshness, while the optional Creamy Horseradish Sauce provides a piquant kick that complements the beef's richness. Prepare to embark on a culinary journey that celebrates the beauty of simplicity and the art of fine dining with this Grilled Beef Tenderloin extravaganza.

Check out the recipes below so you can choose the best recipe for yourself!

LADD'S GRILLED TENDERLOIN



Ladd's Grilled Tenderloin image

Beef, melted butter, and seasoned salt for the win! Ladd Drummond's grilled tenderloin is a guaranteed crowd-pleaser.

Categories     main dish     meat

Time 45m

Yield 12 servings

Number Of Ingredients 4

1 whole beef tenderloin
2 sticks salted butter, melted and slightly cooled
3 tbsp. seasoned salt, more to taste
3 tbsp. lemon & pepper seasoning, more to taste

Steps:

  • IMPORTANT: Be careful with the melted butter, as it gets very hot on the grill. Use long, heavy tongs and wear heavy gloves when transporting the pan of finished tenderloin.Using a sharp knife, carefully trim the silvery, tough membrane off the top of the tenderloin, leaving all the sections of the tenderloin intact. Place it into a heavy duty foil roasting pan and pour on the melted butter. Sprinkle on some of the seasonings, then place the pan on the grill. After the butter starts to get hot, let it cook for a good 10 minutes, then turn it over and season the other side. Turn the tenderloin every 7-8 minutes, or as it starts to brown. If butter cooks away, add more!Cook the tenderloin, turning occasionally, for a total of 20 to 30 minutes, depending on how thick it is. If using a meat thermometer, remove it when the temperature reaches 125 to 130 degrees. Transfer the tenderloin to a large baking sheet or cutting board and let it rest for 5 to 10 minutes before slicing. Slice as thin or thick as you'd like!

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 - 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 TENDERLOIN STEAKS IN BALSAMIC MARINADE



Grilled Beef Tenderloin Steaks in Balsamic Marinade image

This is a very simple but delicious marinade. The balsamic vinegar gives the grilled steaks a deep, rich color and flavor which nicely compliments the natural flavor of the steaks. Bon Appetit, July 1998.

Provided by swissms

Categories     Steak

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 5

1/2 cup balsamic vinegar
1/2 cup olive oil
1/2 cup chopped shallot
2 tablespoons chopped fresh rosemary
8 beef tenderloin steaks (6-7 oz. each, about 1-inch thick)

Steps:

  • Puree vinegar, oil, shallots and rosemary in blender until almost smooth. pour into 13x9x2 inch glass baking dish. Add steaks; turn to coat with marinade. Cover and refrigerate at least 6 hours and up to 1 day, turning steaks occasionally.
  • Prepare barbecue (medium-high heat). Remove steaks from marinade; sprinkle with salt and pepper. Grill steaks to desired doneness, about 6 minutes per side for medium-rare.

Nutrition Facts : Calories 546.2, Fat 43.3, SaturatedFat 13.9, Cholesterol 139.4, Sodium 87.2, Carbohydrate 4.5, Fiber 0.1, Sugar 2.4, Protein 32.5

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.

SKINNYGIRL SOUR CREAM - BETHENNY FRANKEL



Skinnygirl Sour Cream - Bethenny Frankel image

This is an awesome recipe for faux sour cream using greek yogurt and lemon juice. It tastes exactly like sour cream with a fraction of the fat and calories. It's from Bethenny Frankel - celebrity natural foods chef, author, and star of Bethenny Getting Married and The Real Housewives of New York City. I read about this recipe in her book, Skinnygirl Dish. I've put this on top of huevos rancheros, fajitas, tacos, baked potatoes, and chili. Try it, you will not be disappointed.

Provided by Northern Cook

Categories     Low Cholesterol

Time 5m

Yield 1 Tablespoon, 16 serving(s)

Number Of Ingredients 2

1 cup fat free Greek yogurt (I use Fage)
1 tablespoon fresh squeezed lemon juice (juice of about two wedges)

Steps:

  • Pour or squeeze lemon juice over 1 cup of fat free greek yogurt and stir to combine.
  • That's it! You're done!

GRILLED BEEF TENDERLOIN WITH ANCHO-JALAPENO BUTTER



Grilled Beef Tenderloin With Ancho-Jalapeno Butter image

There are larger cuts of beef but none feeds so many people so quickly and/or so delicioulsy. Nick Fauchald serves sliced tenderloin alongside grilled bread smeared with chile butter & charred cherry tomatoes. Food & Wine Magazine, June 2008 edition. Recipe from: Easy Grilling: 5 Techniques for the Lazy Griller, Easy Grilling, Pairing of the Day. The tenderloin needs 10 minutes of resting time and make the butter and refrigerate for 15 minutes.

Provided by Manami

Categories     Roast Beef

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup unsalted butter, softened
2 medium shallots, minced
2 jalapenos, minced
3 teaspoons dried ancho chile powder
kosher salt
2 tablespoons dark brown sugar
1 tablespoon sweet smoked paprika
1 teaspoon fresh ground pepper
2 1/2 lbs beef tenderloin, tied
8 slices crusty bread, thick slices

Steps:

  • ANCHO-CHILE BUTTER:.
  • Set up a grill for indirect grilling, with the coals on one side, and heat to 450°F.
  • In a bowl, mix the butter, shallots, jalapenos and chile powder; season with salt.
  • Transfer to a sheet of plastic wrap and roll into a 1 1/2-inch-thick log; refrigerate for 15 minutes.
  • RUB FOR TENDERLOIN:.
  • In a bowl, mix the brown sugar, paprika, pepper and 1 tablespoon of salt.
  • Rub the beef with the spice mixture.
  • Oil, or spray, the grate and grill the beef directly over the coals, turning, until charred, 12 minutes.
  • Move the beef away from the coals.
  • Cover and grill for 25 minutes, or until an instant-read thermometer inserted in the thickest part of the beef registers 130°F.
  • Transfer to a carving board; let rest for 10 minutes.
  • Grill the bread directly over the coals until toasted.
  • Spread the bread with half of the ancho-jalapeno butter.
  • Slice the remaining butter and transfer to a plate.
  • Slice the beef and serve with the toasts and ancho-jalapeno butter.
  • *Serve with a rich, curranty red blend: 2006 Henry's Drive Pillar Box Red.

Nutrition Facts : Calories 813.1, Fat 53.9, SaturatedFat 26.3, Cholesterol 182.8, Sodium 488.4, Carbohydrate 38.4, Fiber 2.7, Sugar 3.8, Protein 42

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

HERBED GRILLED BEEF TENDERLOIN



Herbed Grilled Beef Tenderloin image

Make and share this Herbed Grilled Beef Tenderloin recipe from Food.com.

Provided by KathyP53

Categories     Steak

Time 13h

Yield 10-12 serving(s)

Number Of Ingredients 7

1 (5 lb) whole beef tenderloin
6 tablespoons olive oil
6 large garlic cloves, minced
2 tablespoons minced fresh rosemary
1 tablespoon minced fresh thyme leave
2 tablespoons fresh ground black pepper
1 tablespoon kosher salt

Steps:

  • Trim all excess fat and silver skin from beef. Fold narrow tip end under to form an even thickness of tenderloin. Tie butcher string every 2" to keep shape.
  • Mix together remaining ingredients and rub evenly over entire tenderloin. Refrigerate overnight.
  • Sear beef over high heat on grill, using direct heat, until all sides are browned and carmelized.
  • Reduce grill heat to medium, and place beef over indirect heat. Close grill and cook for 45 minutes. Do not open grill or cooking time will greatly increase. Check beef with instant read meat thermometer: 120 degrees for rare, 130 degrees for medium rare (ideal), 140 degrees for medium.
  • Remove beef from grill, cover tightly with aluminum foil and allow to rest for 15 minutes before slicing thinly.

Nutrition Facts : Calories 738.3, Fat 54.1, SaturatedFat 19.2, Cholesterol 194.9, Sodium 832.6, Carbohydrate 1.7, Fiber 0.5, Protein 57.5

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

MEXICAN TURKEY BURGER - BETHENNY FRANKEL



Mexican Turkey Burger - 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. You can cook these on the stove, under the broiler, with your indoor grill or on the barbeque. Enjoy!

Provided by Nif_H

Categories     Poultry

Time 20m

Yield 4 patties, 4 serving(s)

Number Of Ingredients 8

1 lb ground turkey (white if ultra lowfat, dark for more flavor, a mixture for a combination of elements)
1/4 red pepper, chopped small
1/4 yellow pepper, chopped small (if you only have one colour, that is fine)
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 dash Tabasco sauce
1 dash Worcestershire sauce
salt and pepper

Steps:

  • Combine all ingredients and make 4 patties. BBQ or broil until cooked and center isn't pink at all.
  • Place on your favourite kind of bun with your favourite condiments!

Nutrition Facts : Calories 176.2, Fat 9.5, SaturatedFat 2.6, Cholesterol 89.7, Sodium 112, Carbohydrate 1.5, Fiber 0.4, Sugar 0.3, Protein 20.1

OLD SCHOOL CAESAR SALAD - BETHENNY FRANKEL



Old School Caesar Salad - 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. This is a traditional recipe and does not include egg yolks. Enjoy!

Provided by Nif_H

Categories     Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

1 teaspoon mustard (I like Dijon)
2 garlic cloves
2 tablespoons lemon juice
1 teaspoon anchovy paste
2 teaspoons Worcestershire sauce
3 tablespoons parmesan cheese, freshly grated
4 tablespoons olive oil
salt and pepper
1 head romaine lettuce, chopped
1/2-1 cup crouton

Steps:

  • Mix all ingredients except for the romaine and croutons in a blender.
  • Blend well and pour onto the lettuce. Toss and top with croutons.

Nutrition Facts : Calories 188.4, Fat 15.5, SaturatedFat 2.7, Cholesterol 5, Sodium 211.8, Carbohydrate 9.8, Fiber 3.6, Sugar 2.4, Protein 4.6

FILLET OF BEEF (BEEF TENDERLOIN WHOLE)



Fillet of Beef (Beef Tenderloin Whole) image

How to cook a whole or large piece of beef tenderloin. Note from UnknownChef86: This is a recipe I adopted in 2006.

Provided by UnknownChef86

Categories     Roast Beef

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

4 lbs filet of beef, trimmed and tied
2 tablespoons unsalted butter, at room temperature
1 tablespoon kosher salt
1 tablespoon fresh coarse ground black pepper

Steps:

  • Preheat the oven to 500 degrees F.
  • Place the beef on a sheet pan and pat the outside dry with a paper towel.
  • Spread the butter on with your hands.
  • Sprinkle evenly with the salt and pepper.
  • Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
  • Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes.
  • Remove the strings and slice the fillet thickly.
  • Note: Be sure your oven is very clean or the high temperature will cause it to smoke.

Nutrition Facts : Calories 55.2, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 1745.2, Carbohydrate 1.1, Fiber 0.4, Protein 0.2

GREEK TURKEY BURGER - BETHENNY FRANKEL



Greek Turkey Burger - 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. You can cook these on the stove, under the broiler, with your indoor grill or on the barbeque. Enjoy!

Provided by Nif_H

Categories     Poultry

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

1/3 cup fresh parsley, chopped
1 lb lean ground turkey
3/4 teaspoon black pepper
1/2 teaspoon salt (optional)
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1 3/4 ounces feta cheese, crumbled
4 slices red onions (optional)
4 whole wheat hamburger buns, toasted

Steps:

  • In a bowl, mix parsley, ground turkey, pepper, salt, Worcestershire sauce, dijon mustard, garlic powder and feta cheese until combined.
  • Use an ice cream scoop or 1/2 cup to make equal-sized patties. Place on a sheet and broil for 5 to 6 minutes on each side.
  • Place the burger on the bottom half of a toasted whole wheat bun. Top with onion slices and a mixture of Dijon and ketchup, if desired, garnish with more parsley.
  • Cover with the top half of the bun and enjoy!

Nutrition Facts : Calories 325.7, Fat 14.3, SaturatedFat 4.9, Cholesterol 90, Sodium 497, Carbohydrate 21.6, Fiber 2.1, Sugar 3.7, Protein 28.7

GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING



Grilled Beef Tenderloin With Herb-Garlic-Pepper Coating image

This is a real show-stopper, perfect for that special dinner peary.It's done on the grill, so it frees up your oven for other uses. Originally from The USA WEEKEND magazine in the June 2006 Sunday Denver Post.

Provided by Leslie in Texas

Categories     Roast Beef

Time 1h40m

Yield 6 oz. serving, 12-16 serving(s)

Number Of Ingredients 7

1 (4 1/2-6 lb) beef tenderloin (whole,4 1/2 to 6 lbs.)
6 tablespoons olive oil
8 large garlic cloves, minced (a generous 2 T.)
2 tablespoons fresh rosemary leaves, minced
1 tablespoon dried thyme leaves
2 tablespoons fresh coarse 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 1 1/2 to 2 inches (to help the roast keep its shape).
  • Snip silverskin with scissors to keep roast from bowing during cooking.
  • Then mix oil,rosemary,garlic,thyme,pepper and salt;rub over roast to coat.
  • Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes,.
  • Lubricate rack 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 the burner directly under 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 561.1, Fat 41.3, SaturatedFat 14.5, Cholesterol 146.2, Sodium 682.8, Carbohydrate 1.6, Fiber 0.4, Protein 43.2

Tips:

  • Choose the right cut of beef: Tenderloin is the most tender cut of beef, making it ideal for grilling. Look for a tenderloin that is at least 1 1/2 inches thick.
  • Marinate the beef: Marinating the beef helps to tenderize it and add flavor. Use a marinade that contains acidic ingredients, such as lemon juice or vinegar, to help break down the proteins in the beef.
  • Grill the beef over high heat: Grilling the beef over high heat helps to sear the outside of the beef, locking in the juices. Cook the beef for 10-12 minutes per side, or until the internal temperature reaches 135°F for medium-rare.
  • Let the beef rest before slicing: Letting the beef rest before slicing allows the juices to redistribute throughout the meat. This will result in a more tender and flavorful steak.

Conclusion:

Grilled beef tenderloin is a delicious and impressive dish that is perfect for a special occasion. By following these tips, you can grill a perfect tenderloin that will be sure to impress your guests.

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