Filetto al Chianti | Tuscan Beef Medallions

Take the beef tenderloin out of the refrigerator about 20 minutes before cooking so that it reaches room temperature. Cut into 2 equal medallions, pat dry with paper towels, and season all over with fine salt and freshly ground black pepper.

Lightly crush the garlic cloves with the flat side of a knife, leaving them whole. Briefly rinse the fresh rosemary sprigs and shake dry.

Heat the extra virgin olive oil thoroughly in a heavy pan over high heat. Add the beef medallions together with the crushed garlic cloves and rosemary sprigs.