Ingredients
- 4 beef fillet medallions, (about six to eight ounces each)
- Essential olive oil, for brushing
- 2 teaspoons kosher salt
- Freshly ground pepper
- Sauce:
- 3 shallots, sliced
- 2 cloves garlic clove
- 1/4 cup white-colored wine vinegar
- 1 cup fresh flat-leaf parsley leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup chopped chives
- 1/4 cup fresh tarragon leaves
- 3/4 cup extra-virgin essential olive oil, plus much more for brushing steak
- 1/4 cup white-colored wine vinegar
- 1 1/4 teaspoons kosher salt
- Freshly ground pepper
Directions
One half-hour before cooking, take away the medallions from refrigerator.
Sauce: Place the shallots, garlic clove, vinegar, and all sorts of herbs inside a mixer and pulse until herbs are minced, using the motor running gradually drizzle within the essential olive oil til you have a thick sauce. Season with pepper and salt and also the sauce is able to serve.
Make a grill or perhaps a stovetop grill pan having a medium-high temperature fire.
Brush meat gently with essential olive oil and season with pepper and salt. Place medallions around the grill and prepare, without moving, until nice grill marks appear, about 4 minutes. Turn the medallions and then grill until an immediate-read thermometer placed in to the medallions sideways registers about 120 levels F, about three or four minutes more. Put aside on the cutting board to relax for five minutes before serving.
Divide medallions among plates and drizzle with a few of the sauce. Serve. Pass the rest of the sauce while dining.
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