French in a Flash: Herbes de Provence Grilled Steak Recipe

Kerry Saretsky

Few things hang better in thick summer air than the smell of grilling steak. There's something about the meaty haze clouding up the already hazy air and hanging there, calling everyone to the grill like a clanging dinnertime gong. I imagine it must be something like an ex-smoker walking through a cloud of recently exhaled cigarette puffs; everything stops, and then even the most determined mind can only think of one thing. How can you not hang around a hot grill full of steaks like a starving dog with your tongue dangling from your mouth? You have to. It's carnal. Biological. Period.

This recipe starts with the fabled herbes de Provence, a combination of typically dried herbs that you find jumbled together in a supermarket glass bottle. In this recipe, I use the same jumble, but in their fresh versions: rosemary, thyme, savory, sage, lavender, marjoram, bay, chervil, fennel, or any combination thereof. I mix the little herb shards with garlic—that stalwart of French Provençal cooking—and olive oil, then rub the paste all over beef tenderloin steaks. When the meat hits that even-hotter-than-the-air grill, immediately the garlic and herbs flare up and fill your nose, the herbs form a kind of latticed crust around meat, and the smoke from the herbs permeates into the steak.

I use beef tenderloin tips for this recipe. The tip is less expensive than the fillet because it is thinner at one end than at the other. For that reason, it's usually cut up and tossed into Stroganoffs. But I like it for a summer grill because I can slice up the long piece of meat into medallions that range from medium-rare to medium-well, which lets you satisfy a wide range of tastes. This is one of my favorite all-time recipes: simple, hearty, and honest that tastes perfectly of ultra-tender meat and a salty, herby char. Maybe this one should also come with a Surgeon General's warning: highly habit-forming.

Recipe Facts

Active: 15 mins
Total: 20 mins
Serves: 3 to 4 servings

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  • 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


  1. 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.

  2. 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.

Nutrition Facts (per serving)
250 Calories
21g Fat
2g Carbs
14g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 250
% Daily Value*
Total Fat 21g 27%
Saturated Fat 6g 32%
Cholesterol 48mg 16%
Sodium 348mg 15%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 14g
Vitamin C 4mg 18%
Calcium 33mg 3%
Iron 2mg 14%
Potassium 220mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)