Instructions: A pan sauce, uncooked relish or flavored butter (optional)

Set a heavy-bottomed 12 inch skillet over low heat for 5 to 10 minutes, or medium heat for 3 to 4 minutes, while preparing the medallions. Three to four minutes before searing the medallions, turn on fan and increase heat to high.

Set medallions on a plate, drizzle with oil and turn to coat. Sprinkle with salt and pepper. About 1 minute after the residual oils in the skillet send up wisps of smoke, put medallions in the pan. Cook over high heat until meat develops a thick, rich brown crust, 3 1/2 to 4 minutes. Turn medallions and continue cooking over high until remaining sides develop a thick, rich brown crust, 3 to 3 1/2 minutes longer. (For medium-well-done medallions, turn the heat to low and cook, turning once, for 1-2 minutes longer.) Remove to a plate.

If desired, serve with an uncooked relish or make a pan sauce by adding 1/2 cup liquid (chicken broth, wine, or other liquid of choice) to skillet. Boil until liquid is reduced to about 1/4 cup. Tilting skillet so that reduced liquid is at one side of the pan, whisk in butter until sauce is smooth and glossy. Pan sauce suggestions include red wine Dijon pan sauce, port wine with dried cranberries, or apple-cider pan sauce.

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