Herb-Marinated Tenderloin

Herb-Marinated Tenderloin

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Sam Baderdeen 1

"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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4 h 28 m servings 222 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 32.2 g
  • 64%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 67 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  • Ready In

  1. Cut a few 2-inch slits in the side of the fillet; stuff the sage leaves and garlic pieces into the slits. Wrap the thyme sprigs around the fillet. Store in refrigerator to allow the meat to absorb the flavors for 4 to 12 hours.
  2. Preheat an outdoor grill for medium heat; lightly oil the grate. Cut the tenderloin in half and season with salt and pepper.
  3. Cook the fillets 4 to 6 minutes per side, until no longer pink, or to desired doneness.


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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.

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