- 2/3 pound beef tenderloin tips
- Kosher salt
- Freshly ground black pepper
- Leaves from 2 stems of rosemary
- Leaves from 16 stems of thyme
- Leaves from 2 stems savory
- 6 leaves fresh sage
- 2 cloves garlic, grated
- 2 tablespoons olive oil
Take the meat out of the fridge about 15 minutes before you want to use it. Preheat a grill or grill pan over medium to medium-high heat. Preheat the oven to 400°F.
Pat the beef dry with paper towel, and season well with salt and pepper. Chop the herbs, and mix with the garlic and olive oil. Rub the herb mixture all over the beef. Sear the beef 3 minutes on each of its 4 long sides, and 1 minute on its flat end. Place the meat on a small rimmed baking sheet, and cook until the internal temperature reaches 130°—4 to 5 minutes. Allow to rest 10 minutes, then slice.