Pendant accompanied by a zesty herbal sauce

FOR THE MEDALLIONS

Components

• Eight medallions of filet mignon (approximately 120 grams each)
• 1 tablespoon of olive oil
• Add salt and ground pepper as needed to suit your taste.

Setup phase

1. Take the medallions out of the refrigerator and let them sit at room temperature for a few minutes—they shouldn’t be frozen when placed in the frying pan.

1. Heat a large skillet (about 30 cm) over medium heat. Season the medallions with freshly ground salt and pepper. Once the pan is very hot, add half a tablespoon of olive oil and tilt the pan to coat the entire bottom. Place four medallions in the pan without overlapping and cook each side for 2 minutes. Transfer them to a plate, cover with aluminum foil, and repeat the process with the remaining medallions, adding more olive oil as needed. If the pan is smaller, cook the medallions in batches of two. Serve immediately with potatoes and a spoonful of spicy herb sauce.

Excellent follow-up

Check out the recipe for hasselback potatoes.

FOR THE SAUCE

Components

• One-third cup of olive oil
• 1/4 cup of finely chopped parsley
• 1 tablespoon of dried oregano
• 1 teaspoon of dried calabresa chili pepper
• 1 tablespoon of red wine vinegar
• season with salt as desired

Setup phase

1. In a bowl, combine the olive oil, parsley, dried calabresa pepper, and vinegar. Add salt to taste and set aside while you prepare the medallions.