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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
- 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
Directions
Step 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.
Step 2
Preheat an outdoor grill for medium heat; lightly oil the grate. Cut the tenderloin in half and season with salt and pepper.
Step 3
Cook the fillets 4 to 6 minutes per side, until no longer pink, or to desired doneness.
Cook’s Note:
I like to serve this with mashed cinnamon sweet potatoes, dill grilled green beans, and a side salad.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 222 | |
| % Daily Value * | |
| Total Fat9g | 11% |
| Saturated Fat3g | 17% |
| Cholesterol89mg | 30% |
| Sodium144mg | 6% |
| Total Carbohydrate1g | 0% |
| Dietary Fiber0g | 1% |
| Protein32g | |
| Vitamin C3mg | 14% |
| Calcium38mg | 3% |
| Iron2mg | 13% |
| Potassium426mg | 9% |
*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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