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
Why This Recipe Is So Flavorful
Tips To Improve This Recipe
- Use a meat thermometer to avoid overcooking and keep the tenderloin juicy.
- Sear the meat on high heat first to lock in the flavors before finishing in the oven.
Step 1
Make a few small slits, about 2 inches deep, along the side of the tenderloin. Tuck some sage leaves and garlic pieces into those slits. Then, wrap a few sprigs of thyme around the outside of the meat. Pop it in the fridge for anywhere between 4 to 12 hours so it can soak up all those flavors.
Step 2
When you’re ready to cook, fire up your grill to medium heat and give the grates a quick brush with oil to prevent sticking. Cut the tenderloin in half, then season each piece generously with salt and pepper.
Step 3
Grill the fillets for about 4 to 6 minutes on each side, or until the meat is cooked through and no longer pink in the center. Adjust the time if you prefer it more or less done. Once it’s ready, let it rest for a few minutes before slicing and serving.
