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; 2 tablespoons olive oil; 1/2 cup heavy cream; 1/4 cup cognac or brandy; 1 tablespoon whole black peppercorns; Salt to taste; Fresh parsley for garnish

Highlighted under: Comfort Food

I love cooking Beef Medallions with Peppercorn Cream because it brings restaurant-quality flavors right into my home. The tender beef paired with a rich, creamy sauce is a delightful combination that never fails to impress. I often prepare this dish for special occasions or when I want to treat myself to something extraordinary. It looks beautiful on the plate and has a flavor profile that is both bold and satisfying. Trust me, this recipe will elevate your dining experience and leave everyone asking for seconds!

Created by

Lucy Bennett

Last updated on 2026-01-07T10:13:10.526Z

When I first attempted Beef Medallions with Peppercorn Cream, I had my doubts about cooking a dish so indulgent. However, I quickly learned the importance of letting the beef rest after searing; this allows juices to redistribute, ensuring every bite is tender and juicy. Additionally, the balance of cognac and cream in the sauce creates an irresistible harmony of flavors that complements the richness of the beef.

To enhance the dish even further, I recommend using freshly cracked peppercorns. The robust flavor not only brings a delightful kick but also adds an aromatic quality to the cream sauce. Each time I prepare this dish, it feels like a culinary celebration at home!

        Why You'll Love This Recipe
        Savory beef medallions seared to perfection
Creamy peppercorn sauce that elevates the dish
Perfect for special occasions or a cozy night in

      

Perfecting the Beef Medallions

To achieve perfectly seared beef medallions, make sure your skillet is hot before adding the olive oil. A good test is to flick a drop of water into the pan; if it sizzles and evaporates immediately, it's ready. Sear the medallions without moving them for about 4-5 minutes on each side. This will create a beautiful golden crust while keeping the inside tender and juicy. Don’t rush this step—high heat is essential for that delicious caramelization.

Resting the meat after cooking is equally important. Allow the medallions to rest for at least 5 minutes before slicing. This helps the juices redistribute throughout the meat, preventing dryness. If you slice them too soon, you may end up with a plate full of juices instead of savory beef. Trust me, this small step significantly enhances the eating experience.

Crafting the Creamy Peppercorn Sauce

When making the cream sauce, the cognac adds depth and richness that complements the beef beautifully. For a nuanced flavor, I recommend using a good quality cognac or brandy; you’ll notice the difference in taste. Be sure to scrape the bottom of the skillet as you add the alcohol—those browned bits contain bold flavors that elevate the sauce.

As the sauce simmers, keep an eye on the consistency. It should thicken slightly, becoming glossy and coating the back of a spoon. If it's too thick, a splash of water or broth can help reach your desired consistency. If it turns out too thin, let it simmer longer until it thickens. Adjusting the heat to low at this point will prevent burning while allowing the sauce to develop its flavors.

Serving Suggestions and Variations

Serving beef medallions is an opportunity to elevate your meal presentation. Consider pairing the dish with creamy mashed potatoes or buttery pasta that can soak up the peppercorn sauce. Moreover, steamed asparagus or sautéed green beans make an excellent side for balancing the richness and adding a pop of color to your plate.

If you're looking for a variation, try adding a splash of Dijon mustard to the cream sauce for a tangy twist, or incorporate some sautéed mushrooms for an earthy flavor. Feel free to adjust the amount of peppercorns to suit your taste; if you prefer less spice, using crushed green peppercorns will give a milder taste. Enjoy experimenting!

Ingredients

Gather the following ingredients for a delicious Beef Medallions with Peppercorn Cream:

Ingredients

4 beef tenderloin medallions
2 tablespoons olive oil
1/2 cup heavy cream
1/4 cup cognac or brandy
1 tablespoon whole black peppercorns
Salt to taste
Fresh parsley for garnish

Make sure to have all ingredients ready before you start cooking for the best results.

Instructions

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

Prepare the Beef

Season the beef medallions generously with salt on both sides. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the medallions and sear for about 4-5 minutes on each side for medium-rare.

Remove from the skillet and let rest.

Make the Cream Sauce

In the same skillet, add the cognac and scrape up any browned bits. Allow to cook for 1-2 minutes before stirring in the heavy cream and cracked peppercorns. Reduce heat and let simmer for about 5 minutes until the sauce thickens slightly.

Combine and Serve

Return the beef to the skillet, turning to coat in the sauce. Let cook for another 2 minutes to heat through. Serve garnished with fresh parsley.

Enjoy your delicious Beef Medallions with Peppercorn Cream!

Pro Tips

For an extra layer of flavor, consider adding minced shallots to the skillet before deglazing with cognac. This adds depth to the sauce and complements the peppercorns beautifully.

Storage Tips

If you have leftovers, store the beef medallions and peppercorn cream sauce separately in airtight containers. The beef can be refrigerated for up to three days. When reheating, warm the medallions gently in a skillet over low heat to avoid drying them out, while the sauce can be heated on the stove with a splash of cream or broth to regain its smooth texture.

For make-ahead convenience, consider preparing the cream sauce in advance and storing it in the refrigerator. Reheat gently before serving with freshly seared beef medallions for a quick weeknight dinner. This prep can save time without sacrificing flavor on a busy evening.

Ingredient Substitutions

If you’re looking for alternatives to cognac, dry white wine can be an excellent substitute; just make sure it’s a variety you would enjoy drinking. For a non-alcoholic option, switch to low-sodium beef broth, which adds depth without the spirits. Keep in mind that the overall flavor will vary slightly, but the essence of the dish will remain.

For dietary preferences such as dairy-free, you can substitute the heavy cream with a plant-based cream alternative, though the sauce's texture and richness may differ. Also, if you want to reduce fat, using half-and-half will yield a lighter sauce—just allow it to simmer longer for thickening.

Troubleshooting Common Issues

One common mistake is overcooking the beef medallions, which can lead to a tough texture. Always use a meat thermometer; the ideal internal temperature for medium-rare is 130°F to 135°F (54°C to 57°C). If you find the meat isn’t at your desired doneness after resting, you can briefly sear it again on the skillet for a minute or two.

If your peppercorn sauce separates or becomes grainy, it might be due to overheating. Lower the heat immediately and stir continuously to bring it back together. A quick fix is to whisk in a little bit of cold cream off the heat, which can help emulsify the sauce again. Patience is key when making sauces, so don’t rush the process!

Questions About Recipes

→ Can I use a different cut of beef?

Yes, while tenderloin is ideal for its tenderness, you can substitute with sirloin or filet mignon if desired.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

→ Can this recipe be made ahead of time?

While it's best enjoyed fresh, you can prepare the sauce in advance and reheat it when ready to serve.

→ What can I serve with this dish?

This dish pairs well with mashed potatoes, steamed vegetables, or a side salad for a balanced meal.