These marinated beef filet medallions are pan seared to lock in all the juices and quickly cooked to perfection. The marinade not only tenderizes the steak but is also the basis to a rich brown pan sauce.
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Combine ingredients for marinade.
Place filet mignon steak and HALF of the marinade in a plastic zipper bag or medium bowl. Save the other half for the pan sauce. Store in refrigerator for 1-6 hours.
Heat a large skillet and add the oil. Add the steaks and sear for 3 minutes. Flip over and cook until done. Beef is ready when its 130-140°F for medium rare.
Make the pan sauce, bring to boil and simmer a few minutes to thicken. Add steaks and baste with the sauce. Serve with small pats of butter, if desired.
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