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.


Recipe Summary

20 mins
8 mins
4 hrs
4 hrs 28 mins
2 4-ounce fillets


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

I like to serve this with mashed cinnamon sweet potatoes, dill grilled green beans, and a side salad.

Nutrition Facts

222 calories; protein 32.2g 64% DV; carbohydrates 1.1g; fat 8.9g 14% DV; cholesterol 88.5mg 30% DV; sodium 144mg 6% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0
Rating: 4 stars
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. Read More