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Herb-Marinated Tenderloin

Sam Baderdeen

"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."
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Ingredients

4 h 28 m servings 222 cals
Original recipe yields 2 servings (2 4-ounce fillets)

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Directions

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  • Prep

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  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.

Footnotes

  • 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: 222 calories; 8.9 g fat; 1.1 g carbohydrates; 32.2 g protein; 88 mg cholesterol; 144 mg sodium. Full nutrition

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Reviews

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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.