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Take the tenderloin medallions out of the refrigerator 30 minutes prior to cooking to bring them to room temperature. Season with salt and pepper. Heat up a cast iron skillet to medium-high and add 2 tbsp of canola oil. When the oil is lightly smoking, carefully place medallions in the pan with at least ½ inch space between each piece — this allows them to get a nice sear instead of steaming each other. After about 3 minutes, flip the medallions and cook for another 3 minutes. Remove from the heat and rest for 3 minutes before enjoying.
Take the tenderloin medallions out of the refrigerator 30 minutes prior to cooking to bring them to room temperature. Fire up the grill. When the coals are ready, season the tenderloin medallions with salt and pepper on all sides. Place the tenderloin medallions directly above the coals. Cook for 1 minute and flip. If you’d like, you can pull them off the grill at this point and baste them with your favorite BBQ sauce. Place them back on the grill for another minute or two. These medallions do not need more than 5 minutes of cooking total, be careful not to overcook. Cook to an internal temperature of at least 135ºF, because they will continue to rise in temperature after leaving the heat. Let the meat rest for 4-5 minutes to allow the juices to redistribute and serve!