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Herb-Marinated Tenderloin

4

268 min

Herb-Marinated Tenderloin

Herb-Marinated Tenderloin Photo 1

Category

Tea Recipes

Time

268 min

Serving

2 persons

Calories

222

Rating

4.00★ (2)

Cuisine

Author: Victoria Buriak
Tenderloin (sometimes called filet mignon) is the king of steaks. It's lean, tender, you can add any desired 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.

Ingredients

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

Metric Conversion

Stages of cooking

Herb-Marinated Tenderloin Photo 21
Herb-Marinated Tenderloin Photo 32
Herb-Marinated Tenderloin Photo 43
  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.
    Herb-Marinated Tenderloin Photo 2
  2. Preheat an outdoor grill for medium heat; lightly oil the grate. Cut the tenderloin in half and season with salt and pepper.
    Herb-Marinated Tenderloin Photo 3
  3. Cook the fillets 4 to 6 minutes per side, until no longer pink, or to desired doneness.
    Herb-Marinated Tenderloin Photo 4

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