Seared Sirloin Medallions with Cultured Brown Butter & Aromatics

Pat sirloin medallions exceptionally dry with paper towels. Season generously with flaky sea salt and freshly cracked black pepper on all sides. Allow to sit at room temperature for a few minutes while the pan heats.

Heat a heavy-bottomed cast iron skillet over high heat until it just begins to smoke lightly. Add 1 tablespoon of cultured butter.

Carefully place the sirloin medallions in the hot skillet, ensuring not to overcrowd the pan. Sear aggressively for 2-3 minutes per side for a perfect medium-rare, developing a deep, caramelized Maillard crust.

Reduce heat to medium. Add the remaining cultured butter, fresh rosemary sprigs, sliced shallot, and smashed garlic to the pan. Tilt the pan slightly and, using a spoon, continuously baste the cooking medallions with the bubbling, aromatic brown butter. Continue basting for 1-2 minutes until shallots are softened and fragrant.

Remove medallions from the pan and let them rest on a cutting board for 5 minutes, tented loosely with foil.

Return the skillet to medium-high heat. Carefully deglaze the pan with reduced beef bone broth, scraping up all the savory fond from the bottom. Add red wine vinegar and reduce the liquid slightly until it coats the back of a spoon, creating a rich, glossy reduction.

Slice the rested sirloin medallions against the grain. Arrange on plates, spoon the aromatic brown butter and bone broth reduction over the top. Garnish with fresh chopped flat-leaf parsley.