Pan-Roasted Beef Medallions - cooking recipe

Ingredients

4 (4 ounce) beef tenderloin, medallions 2 inches thick
3 tablespoons olive oil, divided
1 1/2 tablespoons fresh herbs, chopped
2 garlic cloves, minced
salt
fresh coarse ground black pepper, to taste

Preparation

NOTE: Use herbs such as sage, thyme, rosemary, and Italian parsley.
Place beef medallions on a small flat dish. Sprinkle 2 tablespoons olive oil over top, along with herbs of choice and garlic.
Cover with plastic wrap and refrigerate overnight.
Remove from refrigerator and bring to room temperature before roasting.
Preheat oven to 400\u00b0.
Bring a saute pan to high heat. Add remaining tablespoon of olive oil.
Sprinkle pepper on medallions and sear until they are a rich brown color, about 2 minutes per side.
Lightly sprinkle with salt and place in oven for about 8 minutes for medium rare; remove from oven to a warm place to rest the meat for another 5 minutes.
Prep time does not include overnight refrigeration.