This recipe is absolutely killer. The herbs really make it pop without drowning out the flavour of the beef. This is one of the few recipes that I make pretty much exactly as written. Make sure you start with a good tenderloin and that you clean it well. Use a meat thermometer and don't overcook. It couldn't be simpler. The second time I made this I considered using fresh thyme from my garden, but hey, if it ain't broke, don't fix it. We usually make more than we need. Nothing like filet and eggs the next morning followed by steak panini's for lunch. Highly recommended!

Reviewed On: Aug. 14, 2009