1. In a large skillet, sear the meat in oil over medium-high until browned and cooked to your liking. Skip the nonstick pan here. Those bits that stick to the bottom add flavor.
2. Transfer the meat to a plate; pour off all but about a tablespoon of fat. Reduce heat to medium. Add a couple of cloves of chopped garlic or 1/4 cup chopped shallots.
3. Add a splash of red or white wine or vinegar and stir to help loosen up the browned bits. Add a splash of any kind of stock and an herb like rosemary or thyme.
4. Reduce the liquid until slightly thickened. Whisk in a pat of butter and season with salt and pepper. Discard the herb spring, spoon the sauce over the meat and dig in!