Seared Beef Medallions with Red Wine Sauce

Step 1

Pat the 4 beef medallions dry and season both sides with the 1 tsp salt and a few grinds of black pepper.

Step 2

Heat the 2 tbsp olive oil in a large skillet over high heat. Add the medallions and sear until browned, about 3 minutes per side for medium-rare. Transfer to a plate and rest.

Step 3

Reduce heat to medium. Add the 2 tbsp butter and 0.5 cup red wine, scraping up browned bits. Simmer until reduced by half, about 3 minutes.

Step 4

Stir in the 0.5 cup beef broth and simmer until slightly thickened, about 5 minutes. Season with salt to taste.

Step 5

Meanwhile, steam the 1 head broccoli (cut into florets) until bright green and tender, about 5 minutes. Add the 1 cup cherry tomatoes in the last 2 minutes.

Step 6

Return the beef to the skillet, spoon sauce over, and serve with the broccoli and tomatoes.

Step 7

Optional: add a splash of balsamic vinegar or a pinch of thyme to the sauce for extra depth.