INGREDIENTS

• 2 ⅓ to ½-pound beef tenderloin tips
• Kosher salt
• Freshly cracked black pepper
• 2 stems rosemary, chopped
• 15 stems thyme, chopped
• 9 sage leaves, chopped
• 2 stems savory, chopped
• 4 cloves garlic, grated
• 2 tablespoons olive oil

PROCEDURE

Preheat the oven to 400°F.  Take the meat out of the fridge 15 minutes before you want to use it, to take the chill off.  Pat the meat dry on a paper towel, and salt and pepper it well on all sides.

To make the rub, chop all the herbs and grate the garlic.  Mix them with the olive oil in a small bowl.  Use your fingers to rub the rub all over the meat.

Preheat a grill pan on medium-high heat until very hot.  Sear the meat 3 minutes on each of its four sides, until a golden-brown crust has formed.  Sear it an additional minute on the flat end of the tenderloin.  Remove the meat to a small rimmed baking sheet, and bake in the oven for 4 to 6 minutes, until the internal temperature of the meat reaches 130°F for a medium steak.  Allow the meat to rest 10 minutes before slicing.