Prepare the Cranberry-Orange Marmalade.
Cut the meat crosswise into 4 slices. Sprinkle with salt and pepper.
In a heavy large skillet, heat the oil over medium-high heat until hot. Add the beef, and cook, uncovered, for 3 to 4 minutes on each side or until slightly pink in center. Reduce heat only if necessary to prevent overbrowning. (Insert an instant-read meat thermometer at an angle or from the side into center of beef. The temperature should register 145 degree F for medium-rare or 160 degree F for medium.)
Transfer to a serving platter. Serve with Cranberry-Orange Marmalade. Refrigerate any remaining marmalade for another use. Makes 4 servings.