Remove meat from marinade, pat dry and re-season with additional salt and pepper. Heat remaining 2 tablespoons oil in a large skillet, or cook on a well-oiled grill over medium-high heat, and brown meat evenly on all sides to desired doneness, which, for me, is medium-rare, or about 130 degrees in the center of the meat. Remove meat from heat, and let it rest a few minutes before slicing into medallions across the grain. Arrange on a plate, and serve with sauce on the side for dipping.