Beef Medallions with Peppercorn Cream

Name: Beef Medallions with Peppercorn Cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 beef tenderloin medallions; Salt and black pepper, to taste; 2 tablespoons olive oil; 1 tablespoon cracked black peppercorns; 1/2 cup heavy cream; 1/4 cup beef broth; 2 tablespoons brandy (optional); 1 tablespoon Dijon mustard; 1 tablespoon chopped fresh parsley (for garnish)

Highlighted under: Comfort Food

I absolutely love making Beef Medallions with Peppercorn Cream because it combines indulgence with simplicity. The tender beef cuts cook quickly and the creamy peppercorn sauce adds a layer of sophistication that’s perfect for special occasions or a cozy dinner at home. In just a short time, I can transform a weeknight meal into an elegant feast that impresses anyone at the table. Plus, this dish pairs beautifully with a glass of red wine, elevating the whole dining experience.

Created by

Rosie Mitchell

Last updated on 2026-01-07T11:10:10.767Z

When I first attempted Beef Medallions with Peppercorn Cream, I was amazed by how easily the dish came together while still delivering complex flavors. Using high-quality beef is essential; it really enhances the dish. The secret to a great peppercorn sauce is to let the heavy cream simmer down with the pan juices to create a rich and velvety texture. I also love adding a splash of brandy for depth, but it’s optional if you prefer a simpler version.

During one of my dinner parties, I decided to serve this dish, and the compliments kept coming! I discovered that letting the beef rest for a few minutes before serving allows the juices to redistribute, ensuring every bite is as juicy as possible. Don’t skip this step; it truly makes a difference!

        Why You'll Love This Recipe
        Rich peppery flavor with a creamy texture
Quick to prepare, ideal for busy evenings
Impressive enough for any special occasion

      

Understanding the Ingredients

The key to perfect Beef Medallions lies in the choice of meat. Beef tenderloin is ideal due to its tenderness and rich flavor. When selecting your medallions, look for cuts that are bright red with minimal fat for the best results. If you want to save time, you could ask your butcher to cut the medallions for you, ensuring even cooking throughout. Also, don’t hesitate to let them know your preferred thickness, typically around 1.5 inches for optimal searing.

The cracked black peppercorns in the sauce are crucial for a bold flavor. If you're spice-sensitive, consider using fewer peppercorns or substituting some with crushed white pepper to maintain the creaminess without too much heat. The heavy cream plays a significant role in achieving the luscious texture of the sauce; however, for a lighter option, you could use half-and-half, keeping in mind this will yield a thinner sauce.

Cooking Techniques for Success

When searing the medallions, ensure your skillet is hot enough to create a golden-brown crust, which usually takes about 2-3 minutes on medium-high heat per side. Avoid overcrowding the pan as this will lower the heat and prevent proper browning. If cooking in batches, keep the first set warm in a low oven (around 200°F) while you cook the rest to ensure they remain juicy and at the right temperature.

Deglazing the pan after searing is crucial to building flavors in your peppercorn cream sauce. If you didn’t use brandy, beef broth alone can work, but I find that the alcohol enhances the depth of flavor. Scrape the bottom of the skillet thoroughly with a wooden spoon to capture all those browned bits; this is where much of the sauce's flavor comes from.

Ingredients

For the Beef Medallions

4 beef tenderloin medallions
Salt and black pepper, to taste
2 tablespoons olive oil

For the Peppercorn Cream Sauce

1 tablespoon cracked black peppercorns
1/2 cup heavy cream
1/4 cup beef broth
2 tablespoons brandy (optional)
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley (for garnish)

Make sure to gather all your ingredients before you start cooking for a smooth experience!

Instructions

Prepare the Beef

Season the beef medallions generously with salt and black pepper on both sides. Heat the olive oil in a skillet over medium-high heat.

Sear the Medallions

Add the beef medallions to the skillet, cooking for 3-4 minutes on each side until browned and cooked to your desired doneness. Once done, transfer to a plate and cover with foil to rest.

Make the Peppercorn Sauce

In the same skillet, reduce the heat to medium. Add the cracked peppercorns, then deglaze with brandy (if using) and let it reduce for 1 minute. Stir in the beef broth, scraping up any browned bits from the pan.

Finish the Sauce

Add the heavy cream and Dijon mustard, stirring until the sauce thickens, about 3-4 minutes. Season with additional salt and pepper to taste.

Serve

Slice the rested medallions and serve on plates drizzled with the peppercorn cream sauce. Garnish with chopped parsley.

Enjoy your meal paired with a nice red wine for a perfect finish!

Pro Tips

For an added twist, try experimenting with different types of peppercorns. Pink or green peppercorns can offer a unique flavor profile to your sauce.

Storage and Make-Ahead Tips

If you're planning for a gathering, you can prepare the peppercorn sauce in advance and reheat it just before serving. Store it in an airtight container in the fridge for up to three days; gentle reheating over low heat will help maintain the creaminess. If it thickens too much during storage, simply whisk in a splash of additional beef broth or cream to restore its desired consistency.

For the beef medallions, while I recommend cooking them fresh for the best flavor and texture, cooked leftovers can be kept for a couple of days in the fridge as well. To reheat, use a warm skillet over medium-low heat for just a few minutes on each side. Avoid microwaving, as this could lead to tougher meat.

Serving Suggestions

These beef medallions shine on their own, but pairing them with simple sides like buttery mashed potatoes or roasted seasonal vegetables can elevate your meal. For an elegant touch, a splash of balsamic reduction drizzled over the plate adds a beautiful contrast to the creaminess of the sauce.

A good rule of thumb when serving wine with beef dishes is to match the intensity of the meat with the wine. A full-bodied red wine, such as a Cabernet Sauvignon or Malbec, pairs beautifully with the richness of the beef and the peppercorn cream, enhancing the overall dining experience.

Questions About Recipes

→ Can I use a different cut of beef?

Yes, you can use sirloin or ribeye, but adjust the cooking time based on the thickness.

→ Is the sauce too spicy?

The crushed peppercorns provide a balanced flavor. If you're concerned, use less or substitute with white pepper.

→ Can I make this dish ahead of time?

It's best to cook the beef medallions fresh, but the sauce can be prepared ahead and reheated before serving.

→ What can I serve with this dish?

Sides like mashed potatoes, roasted vegetables, or a fresh salad complement the medallions beautifully.