- 4 beef medallions (4 oz each, trimmed of visible fat) - Salt and freshly ground black pepper - 1 tablespoon extra virgin olive oil - 1/4 cup aged balsamic vinegar - 1 teaspoon honey - Mixed fresh herbs (basil, parsley, chives), chopped - Arugula leaves for salad - Juice of half a lemon

Season the beef medallions with salt and pepper. Heat the olive oil in a non-stick skillet over medium-high heat. Sear the beef medallions for about 3 minutes on each side or until they reach your desired level of doneness. Remove from the skillet and let them rest. In the same skillet, add balsamic vinegar and honey. Stir continuously until it reduces to a glaze-like consistency. Drizzle the balsamic glaze over the rested beef medallions. Toss arugula leaves with fresh herbs and lemon juice to create a refreshing herb salad. Serve the glazed beef medallions alongside the herb salad.