Beef Medallions with Peppercorn Cream

Name: Beef Medallions with Peppercorn Cream
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 beef tenderloin medallions; Salt and black pepper to taste; 2 tablespoons olive oil; 1 shallot, finely chopped; 1 tablespoon fresh peppercorns, crushed; 1/4 cup brandy; 1 cup heavy cream; 1 tablespoon Dijon mustard; Chopped parsley for garnish

Highlighted under: Comfort Food

I absolutely love preparing Beef Medallions with Peppercorn Cream for special occasions. The rich, creamy sauce elevates the tender beef to new heights, making it a dish that never fails to impress. Each time I make it, I am reminded of the flavors and the way a perfectly cooked medallion pairs with the peppercorn sauce. It's a delightful experience that I want to share with you, so you can enjoy this culinary triumph as well.

Created by

Ella Townsend

Last updated on 2026-01-07T10:43:20.811Z

When I first tried Beef Medallions with Peppercorn Cream at a local restaurant, I was captivated by its flavors. I decided to create my own version at home, experimenting with different cooking techniques until I found the perfect balance. The key is to sear the medallions quickly to lock in the juices and then finish them in a creamy sauce infused with fresh cracked peppercorns.

To make the sauce truly special, I learned to deglaze the pan with a splash of brandy after sautéing the shallots. This method adds a depth of flavor that elevates the whole dish to a gourmet level. Trust me, your guests will be raving about this one!

        Why You'll Love This Recipe
        Tender beef medallions cooked to perfection
Rich and creamy peppercorn sauce for a gourmet touch
Perfectly balanced flavors that impress at dinner parties

      

Selecting the Right Cut of Beef

For this recipe, beef tenderloin medallions are ideal due to their tenderness and mild flavor. Look for cuts that are well-marbled as this fat will ensure a juicy and rich eating experience. If tenderloin is not available, you can substitute with filet mignon or sirloin, although the texture will differ slightly. Just remember to adjust the cooking time, as different cuts may require more or less time to reach the desired doneness.

When purchasing beef, I recommend asking your butcher for advice on sourcing the freshest cuts. Fresh beef should have a bright red color and firm texture. It's best to use medallions that are around 1.5 inches thick to maintain juiciness and ensure even cooking. If you're in doubt, choose USDA Prime or Choice grades for the best flavor.

Perfecting the Peppercorn Sauce

The peppercorn sauce is the star of this dish, providing a complex flavor that balances beautifully with the beef. Fresh peppercorns are crucial for achieving a vibrant, aromatic quality that dried ones simply can't match. If you can’t find fresh peppercorns, use whole black peppercorns instead, crushing them just before use to release their essential oils. This will give you a similar, although slightly less vibrant, flavor.

When deglazing the pan with brandy, allow it to reduce for about 3-5 minutes before adding the cream. This step is essential as it concentrates the flavor, enhancing the overall taste of the sauce. The heavy cream should be added slowly, stirring constantly to create a smooth, glossy sauce. Monitor the heat; if it's too high, the cream may curdle, so aim for a gentle simmer.

Ingredients

Gather the following ingredients for your Beef Medallions with Peppercorn Cream:

Ingredients

4 beef tenderloin medallions
Salt and black pepper to taste
2 tablespoons olive oil
1 shallot, finely chopped
1 tablespoon fresh peppercorns, crushed
1/4 cup brandy
1 cup heavy cream
1 tablespoon Dijon mustard
Chopped parsley for garnish

Once you have everything ready, you're all set to create this delicious dish!

Instructions

Follow these steps to make Beef Medallions with Peppercorn Cream:

Prepare the beef

Season the beef medallions with salt and black pepper on both sides.

Sear the medallions

In a large skillet, heat the olive oil over medium-high heat. Add the medallions and sear for about 4 minutes on each side until browned. Remove from the skillet and set aside.

Make the sauce

In the same skillet, add the chopped shallot and sauté until translucent, about 2 minutes. Stir in the crushed peppercorns and deglaze the pan with brandy, scraping up any flavorful bits.

Finish the sauce

Pour in the heavy cream and stir in the Dijon mustard. Bring to a simmer and cook until thickened, about 5 minutes.

Combine and serve

Return the beef medallions to the skillet, coating them in the sauce. Let them warm through for an additional 2-3 minutes. Serve garnished with chopped parsley.

Enjoy your culinary creation!

Pro Tips

To ensure the beef is cooked to your desired doneness, use a meat thermometer. Aim for 130°F for medium-rare and 140°F for medium.

Make-Ahead Tips

This dish can be partially prepared in advance, making it an excellent choice for entertaining. The medallions can be seared and stored in the refrigerator for up to 24 hours. Simply let them come to room temperature before adding them back to the skillet with the sauce; this will ensure even heating. The peppercorn sauce can also be made a day ahead and reheated gently. Just whisk in a bit of cream if it thickens too much while sitting.

If you plan to freeze the dish, I recommend keeping the beef and sauce separate. The medallions can be frozen for up to three months, while the sauce should be stored in an airtight container and used within a month. To reheat, thaw overnight in the refrigerator and warm gently on the stove, stirring often to maintain a smooth consistency.

Serving Suggestions

To elevate the dining experience, serve the beef medallions alongside creamy mashed potatoes or buttery asparagus. These sides not only complement the rich flavors of the dish but also help soak up the delicious peppercorn sauce. Alternatively, a simple green salad with a light vinaigrette can brighten the meal and provide a refreshing contrast.

For an added touch, consider whipping up some sautéed mushrooms with garlic to serve on top of the medallions or incorporated into the sauce. The earthiness of the mushrooms enhances the overall profile of the dish, making it even more satisfying. Pairing it with a full-bodied red wine, such as a Cabernet Sauvignon, elevates the entire experience, bringing out the deep flavors of both the beef and the sauce.

Questions About Recipes

→ Can I use a different cut of beef?

Yes, you could use sirloin or ribeye steaks, but adjust the cooking time accordingly.

→ What can I serve with this dish?

Mashed potatoes, steamed vegetables, or a fresh salad are great sides.

→ Can I make this recipe in advance?

It's best to prepare this dish fresh, but you can make the sauce ahead of time and refrigerate it.

→ Is there a non-alcoholic substitute for brandy?

You can use beef broth or a splash of apple juice as a substitute for brandy.