- 1 (8 ounce) fillet beef tenderloin (filet mignon)
- 6 fresh sage leaves
- 1 clove garlic, cut into sixths
- 4 fresh thyme sprigs
- salt and ground black pepper to taste
- 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.
05/13/2018
recipepes.com
Herb-Marinated Tenderloin, recipe
PT15M
PT1H
5
455 calories