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 (about 6 oz each); Salt and pepper, to taste; 2 tablespoons olive oil; 1 tablespoon butter; 1 shallot, finely chopped; 1/4 cup brandy or cognac; 1 cup heavy cream; 2 tablespoons whole peppercorns, crushed; Fresh chives, for garnish

Highlighted under: Comfort Food

I absolutely love making Beef Medallions with Peppercorn Cream for those special occasions when a touch of elegance is needed at the dinner table. The tender beef pairs beautifully with the rich, creamy sauce, elevated by the subtle kick of peppercorns. As I carefully sear the medallions to perfection, I can already envision the satisfied smiles when I serve this dish. It's a wonderful way to impress family and friends, and it combines gourmet flavors without requiring hours in the kitchen.

Created by

Mia Jefferson

Last updated on 2026-01-10T01:10:21.397Z

When I first attempted Beef Medallions with Peppercorn Cream, I was amazed by how something so simple could seem so luxurious. The key is to let the beef rest after cooking; this locks in the juices and ensures each bite is succulent. I learned to be patient while the sauce simmers, allowing the flavors to meld beautifully.

One memorable night, I served this dish to my closest friends. They were thrilled with the combination of textures and flavors. The creamy peppercorn sauce added a gourmet touch that elevated the meal, and they couldn't stop raving about it. I’ll definitely be making this again soon!

        Why You'll Love This Recipe
        Decadent creamy sauce that perfectly complements tender beef
Quick and easy recipe that impresses without hours of effort
Perfect for date nights or special family gatherings

      

Perfecting the Medallions

When cooking beef medallions, achieving the perfect sear is crucial for flavor development. Start by ensuring your skillet is adequately preheated over medium-high heat. A well-heated pan creates a golden crust on the beef while keeping the inside tender. Sear each side of the medallions for about 4-5 minutes, but use a meat thermometer to ensure doneness; aim for 130°F for medium-rare. If your skillet starts to smoke excessively, lower the heat slightly to prevent burning.

One key component to remember is to let the medallions rest after cooking. This allows the juices to redistribute throughout the meat, enhancing its tenderness. Cover the medallions loosely with foil while preparing the sauce; this keeps them warm without continuing to cook them. If you prefer them more well-done, simply adjust the searing time and check the internal temperature periodically to avoid overcooking.

Creating the Ideal Sauce

The peppercorn cream sauce is what elevates this dish to a gourmet level. Start by softly sautéing the shallots in butter until they are translucent—this adds a sweet aromatic base to your sauce. When you deglaze the pan with brandy, make sure to scrape any flavorful bits from the bottom; these enhance the sauce’s depth. Allow the alcohol to reduce significantly before adding the cream to ensure a well-balanced flavor, giving the sauce a rich and velvety texture.

Whole peppercorns in the sauce provide not just flavor but also a beautiful visual element. Crushing them slightly releases their essential oils and enhances their spiciness, making each bite exciting. If you want a milder flavor, you can substitute some of the whole peppercorns with cracked black pepper. If you need a non-dairy option, coconut cream works as an alternative, although it will impart a slightly different flavor profile.

Ingredients

For the Beef Medallions

4 beef tenderloin medallions (about 6 oz each)
Salt and pepper, to taste
2 tablespoons olive oil

For the Peppercorn Cream Sauce

1 tablespoon butter
1 shallot, finely chopped
1/4 cup brandy or cognac
1 cup heavy cream
2 tablespoons whole peppercorns, crushed
Fresh chives, for garnish

Instructions

Prepare the Beef

Season the beef medallions generously with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Once hot, add the medallions and sear for about 4-5 minutes on each side, or until they reach your desired doneness.

Remove from the skillet and let them rest while you prepare the sauce.

Make the Peppercorn Cream Sauce

In the same skillet, melt the butter and add the shallot. Sauté for 2-3 minutes until softened. Carefully add the brandy and let it reduce by half.

Stir in the heavy cream and crushed peppercorns, simmering for about 5 minutes until thickened.

Serve

Slice the medallions and arrange them on plates. Drizzle the creamy peppercorn sauce over the top and garnish with fresh chives.

Pro Tips

For extra flavor, consider marinating the beef in a mixture of garlic and herbs for a few hours prior to cooking.

Serving Suggestions

For a well-rounded meal, serve the beef medallions with sides that complement the creamy sauce. Roasted vegetables like asparagus or carrots add a nice crunch, while creamy mashed potatoes absorb the sauce perfectly. If you're feeling adventurous, try a side of garlic buttery sautéed spinach that pairs beautifully with the rich flavors of the beef and sauce, enhancing the overall dining experience.

Presentation also matters; consider plating the medallions atop a bed of creamy polenta for a comforting touch, drizzling the sauce elegantly over the top. Garnish with finely chopped chives to add a pop of color and freshness to the dish, making it visually appealing and flavorful.

Make-Ahead Tips

While it’s best to prepare beef medallions fresh, you can streamline your cooking process. The peppercorn cream sauce can be made ahead and stored in the refrigerator for up to three days. When ready to serve, reheat gently on low to avoid curdling the cream. You may need to add a splash of milk or water to restore the sauce’s consistency if it thickens too much during storage.

If you want to bulk up the meal, consider preparing additional sides in advance as well. Easy options like roasted potatoes or a simple salad can be made earlier in the day and warmed before serving. This way, when your guests arrive, you can focus on finishing the medallions and sauce while enjoying their company.

Questions About Recipes

→ Can I use a different cut of beef?

Yes, you can use filet mignon or sirloin as alternatives, keeping in mind that cooking times may vary.

→ What can I serve with this dish?

Mashed potatoes, green beans, or a fresh salad pair wonderfully with beef medallions.

→ How do I store leftovers?

Store leftover beef and sauce in an airtight container in the refrigerator for up to 3 days.

→ Can I make the sauce in advance?

Yes, the sauce can be made ahead of time and reheated gently before serving.