Grilled Marinated Filet Mignon (Beef Tenderloin Steaks)

Serves 4

Filet mignon, steaks sliced from the beef tenderloin, always make a quick, easy, elegant and healthy entrée. The only time required in this recipe is for the marinating process. I cook the garlic and oil in the microwave to mellow the garlic and infuse the oil with its flavor. However, I have skipped that step on occasion. When I have them on hand, I prefer to use fresh herbs for the bright flavor, but dried work very well.

• 4 tablespoons olive oil
• 2 large cloves garlic, coarsely chopped
• 4 filet mignon, about 1-1/2 inch thick each
• 1 tablespoon fresh thyme leaves (can use 1 teaspoon dried)
• 1 tablespoon fresh marjoram leaves (can use 1 teaspoon dried)
• 1 tablespoon fresh rosemary leaves (can use 1 teaspoon dried)
• Salt and pepper to taste

Place the oil and garlic in a small microwave-safe bowl. Cover loosely with a paper towel. Microwave on high for 45 seconds or until the garlic is softened. (Microwave cooking times vary greatly depending on wattage. Always start with less time and add more as needed.) Remove from microwave and let cool. When cool, add the thyme, marjoram and rosemary; stir to combine.

Place beef in a large resealable plastic bag or shallow baking dish in one layer. Pour the herb oil over and turn steaks as needed to coat all sides. Marinate for 30 to 60 minutes. (You can marinate for several hours in the refrigerator. Let set at room temperature for 30 minutes before grilling.)

Preheat grill on high. Remove steaks from marinade and pat dry with paper towels. Season both sides with salt and pepper. Grill over high heat about 5 minutes per side for medium-rare. Remove from grill and let rest 5 minutes before serving.

Notes: This recipe can be made in any amount needed. It works equally well with top sirloin fillet steaks, which are flavorful and lean, but less expensive than tenderloin.