Herb-Marinated Tenderloin
The king of steaks is the filet mignon. It can be cut with a butter knife and is lean and tender. You can also add any flavor you like, and it will take it all in. This meal is ideal for special occasions.

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.