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 medallions (about 6 oz each); Salt and black pepper to taste; 2 tablespoons olive oil; 2 tablespoons butter; 1/2 cup heavy cream; 2 tablespoons brandy (optional); 1 tablespoon whole black peppercorns; 1 tablespoon green peppercorns; Chopped fresh parsley for garnish

Highlighted under: Comfort Food

I absolutely love preparing Beef Medallions with Peppercorn Cream for special occasions. The moment the tender beef hits the pan, the luscious aromas begin to fill my kitchen, creating an irresistible atmosphere. The combination of juicy beef and a rich, peppery cream sauce is not only indulgent but also surprisingly easy to achieve. I’ve refined my technique over time, ensuring each medallion is seared to perfection and bathed in a velvety sauce that elevates the dish. Trust me, every bite will leave you craving more!

Created by

Marina Lowe

Last updated on 2026-01-07T14:55:12.950Z

When I first tried my hand at cooking beef medallions, I was pleasantly surprised at how quickly they came together. The key is to let the beef rest after searing; this ensures a juicy bite every time. I also discovered that using a mix of black and green peppercorns adds a delightful complexity to the sauce, transforming a simple meal into something spectacular. It's a tip I always share with friends who want to impress at dinner parties.

Another technique I've learned is to finish the sauce off with a splash of brandy, which enhances the flavor dramatically. The smoky scent that wafts up as the alcohol cooks off is just divine! This dish has become a go-to in my repertoire, and it's perfect for impressing guests or enjoying on a cozy night in.

        Why You'll Love This Recipe
        Tender, flavorful beef medallions that melt in your mouth
Rich, creamy peppercorn sauce that brings the dish to life
Quick prep and cook time for a gourmet meal at home

      

Mastering the Medallion

When preparing beef medallions, the quality of the meat is paramount. Choosing cut from a well-marbled beef tenderloin can significantly elevate the flavor and tenderness of the final dish. Aim for a beef grade of Choice or higher; look for a bright red color with a good amount of intramuscular fat. This will ensure that your medallions are not only tender but also burst with flavor when cooked.

To achieve an impeccable sear, preheat your skillet on medium-high heat for about 5 minutes before adding oil. The oil should shimmer but not smoke—if it starts to smoke, lower the heat slightly. Sear for 4-5 minutes on each side without moving the medallions, allowing them to develop a caramelized crust. If you're unsure, check for a deep golden color before flipping, which indicates a good sear.

Crafting the Perfect Sauce

The peppercorn sauce is where this dish truly shines. Whole peppercorns bring a complex flavor compared to pre-ground pepper, adding delightful texture and a burst of heat. To soften their boldness, give them a light crush with the back of a spoon or a mortar and pestle before adding to the sauce. This will release their oils and enhance their flavors throughout the cooking process.

Using brandy can deepen the sauce’s complexity, but if you prefer not to use alcohol, a splash of beef broth or a dash of Worcestershire sauce can provide umami and depth. Remember to allow the liquid to reduce slightly; this will help intensify the flavors. Keep an eye on the sauce as it simmers, stirring occasionally to prevent sticking and ensure even thickening.

Ingredients

Gather these ingredients before you start cooking:

Main Ingredients

4 beef medallions (about 6 oz each)
Salt and black pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1/2 cup heavy cream
2 tablespoons brandy (optional)
1 tablespoon whole black peppercorns
1 tablespoon green peppercorns
Chopped fresh parsley for garnish

Make sure to have these ingredients ready for a smooth cooking experience!

Instructions

Follow these steps to create your Beef Medallions with Peppercorn Cream:

Prepare the Beef

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

Sear the Medallions

Heat the olive oil in a skillet over medium-high heat. Add the beef medallions and sear for about 4-5 minutes on each side for medium-rare. Remove from the skillet and let them rest.

Make the Peppercorn Sauce

In the same skillet, add butter and allow it to melt. Add the peppercorns and sauté for a minute. Carefully pour in the brandy (if using) and let it cook off.

Finish the Sauce

Lower the heat and stir in the heavy cream. Let it simmer for about 3-5 minutes until the sauce thickens slightly. Adjust seasoning if needed.

Serve

Slice the medallions and pour the peppercorn sauce over them. Garnish with freshly chopped parsley before serving.

Enjoy this rich and delicious meal with your favorite side dishes!

Pro Tips

Ensure your pan is hot enough for a good sear
this will lock in the juices. Resting the beef after cooking is vital for tenderness.

Storage Tips

If you have leftovers, store the beef medallions separately from the sauce to maintain the integrity of each. Place the cooled medallions in an airtight container and refrigerate for up to three days. The sauce can also be stored in the fridge for the same length of time. To reheat, use a skillet over low heat to prevent drying out the beef while gently warming the sauce.

For longer storage, consider freezing the cooked medallions (up to three months). Wrap them tightly in plastic wrap, then aluminum foil, to prevent freezer burn. The sauce freezes well too; just ensure it’s cooled completely before pouring it into freezer-safe containers. Thaw in the refrigerator overnight before reheating on the stove.

Serving Suggestions

Beef medallions with peppercorn cream can stand beautifully alone, but you can elevate your presentation by serving them with classic sides. Creamy mashed potatoes or buttery garlic green beans make excellent companions, absorbing the delicious sauce. A simple arugula salad drizzled with lemon vinaigrette can add a refreshing contrast to the richness of the dish.

To add a touch of elegance, consider garnishing with a sprinkle of crushed peppercorns and a sprig of fresh parsley. This not only enhances the visual appeal but also reinforces the pepper flavor of the dish. If you want a touch of acidity, a squeeze of fresh lemon juice over the top just before serving can brighten the heavy sauce beautifully.

Questions About Recipes

→ Can I use a different cut of beef?

Yes, tender cuts like tenderloin or sirloin will work well.

→ Is the brandy necessary for the sauce?

No, you can omit it or replace it with beef broth for a non-alcoholic version.

→ Can I make this dish in advance?

While it's best enjoyed fresh, you can make the sauce in advance and reheat it gently before serving.

→ What sides pair well with this dish?

Mashed potatoes or steamed vegetables complement the flavors beautifully.