Herb-Marinated Tenderloin

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

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.