Preparation

• Using your fingers, thoroughly mix the parsley, rosemary, thyme, salt, and several grinds of pepper in a shallow baking dish or pie pan. Gently flatten the medallions between your hands to about 1/2 inch thick. Coat the medallions with the herb mixture by pressing them gently into the herb mixture on one side, then on the other.
  
• Heat the olive oil in a large (12-inch) skillet over high heat. When the first wisp of smoke rises from the oil, use tongs to set four medallions in the pan in a single layer. Cook until the herbs on the bottom turn very deep brown, 2 to 3 min. Turn the medallions over and cook the other side to the same deep brown, about 2 min.; this should give you medium-rare medallions. Scrape out any stuck-on bits, add a bit more oil to the pan, let it get hot, and cook the other four medallions. To test for doneness, cut a small slit into a medallion and peek inside; remember that the meat continues to cook as it rests. Transfer the medallions to a warm platter and let them rest in a warm place, such as the back of the stove, for 5 min. before serving.