adapted from Amy's Cooking Adventures
½ cup flat leaf parsley, finely chopped
2 tbsp fresh rosemary, finely chopped
1 ½ tbsp fresh thyme, finely chopped
1 ½ tsp coarse salt
1 tsp coarsely ground black pepper
4 beef tenderloins, cut ¾ inch thick (about 1 pound)
¼ cup extra virgin olive oil
In a shallow baking dish, thoroughly mix together the parsley, rosemary, thyme, salt, and pepper.
Using the palms of your hands,your fingertips gently flatten the beef tenderloins to about ½ inch thick. (I barely flattened the tenderloins.)
Coat the beef tenderloins by gently pressing them into the herb mixture on one side, and then the other.
Heat the olive oil in a large skillet over high heat. When the first wisp of smoke appears, use tongs to set the coated beef tenderloins into the pan in a single layer. Cook until darkly browned, about 3-5 minutes. Flip and cook on the other side, until deeply browned, another 2-3 minutes (or to desired doneness). (Mr. T and I elected to barbecue the tenderloins.)
Transfer cooked tenderloins to a warmed platter and rest for 5 minutes before serving.