Came out with beef tenderloin medallions. It is the most tender of beef and flavorful, so it doesn’t require a lot of seasoning. Some freshly ground black pepper, sea salt and a very light coating of a flavored olive oil in the pan. Anything more will simply ruin the flavor of the meat.
I seared it over a high temperature indoor grill pan for about 1 minute per side, then reduced the heat until desired color achieved. I like medallions because I can take mine off the grill when it’s still red and pulsing. The rest can stay on until a lighter shade of pink is reached. Depending on the thickness of your medallions, the remaining cooking time can be anywhere from about 2 minutes per side to 5 minutes per side. Allow beef to sit for about 5 minutes after you remove it from the grill; remember that it will continue to cook off the grill.
Served with orange fennel salad, balsamic-glazed broccoli and smoked-Gouda mashed potatoes.