4 beef tenderloin medallions (4 ounces each)

For the marinade:
1/4 cup balsamic vinegar or red-wine vinegar
2 cloves of garlic, minced
1 tablespoon dried tarragon
1/4 teaspoon black pepper

To prepare the marinade, in a small glass bowl, combine the vinegar, garlic, tarragon, and pepper. Mix well.

Place medallions in a shallow glass dish. Pour marinade over medallions; turn to coat. Cover dish with plastic wrap and refrigerate for 30 minutes.

Preheat the broiler. Line a broiler pan with foil. Remove medallions from marinade; place on prepared pan. Discard marinade in dish.

Broil medallions 6 inches from heat, turning once, about 5 minutes per side for medium.

Place medallions on a serving platter and serve immediately.

Serves 4