Prep Time::20 mins
Cook Time::8 mins
Additional Time:: 4 hrs
Total Time:: 4 hrs 28 mins
Servings::2
Yield::2 4-ounce fillets
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
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.