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Herb-Marinated Tenderloin

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."

Rate/Review | Read Reviews (1)

What to Drink?
	Types of Wine: Merlot
	Beer

Prep Time:
20 Min

Cook Time:
8 Min

Ready In:
4 Hrs 28 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 4-ounce fillets

Ingredients

1 (8 ounce) fillet beef tenderloin
6 fresh sage leaves
1 clove garlic, cut into sixths
4 fresh thyme sprigs
salt and ground black pepper to taste

Directions

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.
Preheat an outdoor grill for medium heat; lightly oil the grate. Cut the tenderloin in half and season with salt and pepper.
Cook the fillets 4 to 6 minutes per side, until no longer pink, or to desired doneness.