4 beef fillet medallions, (about 6 to 8 ounces each)
Olive oil, for brushing
2 teaspoons kosher salt
Freshly ground black pepper
 
Sauce:
3 shallots, sliced
2 cloves garlic
1/4 cup white 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 olive oil, plus more for brushing steak

1/4 cup white wine vinegar
1 1/4 teaspoons kosher salt
Freshly ground black pepper
 
A half-hour before cooking, remove the medallions from refrigerator.
 
Sauce: Put the shallots, garlic, vinegar, and all the herbs in a food processor and pulse until herbs are
minced, with the motor running slowly drizzle in the olive oil until you have a thick sauce. Season with salt
and pepper and the sauce is ready to serve.
 
Prepare a grill or a stove top grill pan with a medium-high heat fire.
 
Brush meat lightly with olive oil and season with salt and pepper. Place medallions on the grill and cook,
without moving, until nice grill marks appear, about 4 minutes. Turn the medallions and continue to grill
until an instant-read thermometer inserted into the medallions sideways registers about 120 degrees F, about 3
to 4 minutes more. Set aside on a cutting board to rest for 5 minutes before serving.
 
Divide medallions among plates and drizzle with some of the sauce. Serve. Pass the remaining sauce at the
table.

 
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