Food Network: Grilled Beef Tenderloin

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Grilled Beef Tenderloin
From Food Network Kitchens

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.