Prep beef tenderloin medallions by removing silver skin, place in a zip-top bag. If marinating, mix soy sauce, Worcestershire sauce, minced garlic, and brown sugar, pour over beef, and let marinate for 1–2 hours. Allow medallions to sit at room temperature for 15–20 minutes before cooking.

Heat a large skillet over medium-high heat. Add oil and sear the medallions for 3–4 minutes on each side until golden-brown. Use a meat thermometer to check for doneness; aim for 130°F for medium-rare.

Remove medallions from the skillet and let them rest on a plate, covered loosely with aluminum foil for 5–10 minutes.

In the same skillet, reduce heat to medium, add 2 tablespoons of butter, then minced garlic and fresh herbs. Sauté for about 1 minute until fragrant.

Serve the rested medallions with the garlic herb butter sauce drizzled over them, and garnish with crumbled Boursin cheese. Pair with mashed potatoes or grilled vegetables.