Pan-Seared Beef Medallions & Spanish Pimiento Butter Pan-Seared Beef Medallions & Spanish Pimiento Butter 6 servings
  1. Season medallions with salt and pepper to taste.
  2. Heat olive oil in sauté pan and add meat and brown on each side. Set aside and keep warm.
  3. Deglaze pan with butter and garlic and add espellette until melted. Set aside and keep warm.
  4. To assemble - on a warm plate, place 3 beef medallions on center of plate. Drizzle with espellette butter sauce.
  5. Serve with grilled rustic bread.