Recipe by Sam Baderdeen
"Tenderloin (sometimes called filet mignon) is the king of steaks. It's lean, tender, can add any wanted flavor to it and it will absorb it all, and you can cut it with a butter knife. This is expensive though so only cook this once in a while."
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1 (8 ounce) fillet
fresh sage leaves
garlic, cut into sixths
fresh thyme sprigs
salt and ground black pepper to taste
This was actually a pretty good recipe, of course it always depends on the cut of meat you buy, and be sure to bring it up to room temperature before grilling or broiling.
I don't understand why we are cutting them in half. Which direction? And when do I take the garlic and herbs out?
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 222
** Calories from Fat: 80
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