Herb-Marinated Tenderloin

Herb-Marinated Tenderloin

1 Review 1 Pic
  • Prep

    20 m
  • Cook

    8 m
  • Ready In

    4 h 28 m
Sam Baderdeen
Recipe 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.”

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Ingredients

Adjust Servings

Original recipe yields 2 4-ounce fillets

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Directions

  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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Review (1)

Rate This Recipe
jessicainboise
4

jessicainboise

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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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 222 cal
  • 11%
  • Fat
  • 8.9 g
  • 14%
  • Carbs
  • 1.1 g
  • < 1%
  • Protein
  • 32.2 g
  • 64%
  • Cholesterol
  • 88 mg
  • 29%
  • Sodium
  • 260 mg
  • 10%

Based on a 2,000 calorie diet

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