Beef Medallions with Peppercorn Cream

Name: Beef Medallions with Peppercorn Cream
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 beef tenderloin medallions (about 5 oz each); Salt and black pepper to taste; 1 tablespoon olive oil; 1 tablespoon butter; 1 small shallot, finely chopped; 1 teaspoon black peppercorns, crushed; 1/4 cup cognac; 1/2 cup heavy cream

Highlighted under: Comfort Food

I love preparing Beef Medallions with Peppercorn Cream because it’s an impressive dish that effortlessly combines elegance with comfort. The tender beef melts in your mouth, and the creamy, peppery sauce elevates the entire experience. Every time I serve this meal, I receive compliments from my guests, making me feel like a gourmet chef. It's a dish that's perfect for special occasions or a cozy dinner at home, and it pairs beautifully with buttery mashed potatoes or crisp green beans. You'll want to make it over and over again.

Created by

Holly James

Last updated on 2026-01-07T10:25:09.723Z

When I first attempted to make Beef Medallions with Peppercorn Cream, I wanted to impress my friends with a classic dish. I discovered that using fresh ingredients and a touch of cognac really makes a difference in the sauce's flavor profile. The first bite revealed a delightful combination of heat from the peppercorns and the rich creaminess, leaving us craving more.

One of my essential tips is to allow the beef to rest for a few moments after cooking. This simple step allows the juices to redistribute, ensuring every bite is tender and juicy. Trust me, it's worth the wait!

        Why You Will Love This Recipe
        Rich peppery cream sauce that complements tender beef perfectly
Quick to prepare but feels like a luxurious meal
A showstopper for guests or a delightful treat for yourself

      

The Importance of Resting Meat

Resting beef medallions after cooking is often overlooked but crucial for achieving tenderness. Allowing the meat to rest for about 5-10 minutes before cutting lets the juices redistribute, ensuring each bite is juicy and flavorful. This process prevents the juices from running out when you slice into the medallions, which can lead to a dry texture. If you're preparing sides while the meat rests, just cover it lightly with aluminum foil to retain warmth.

While the medallions rest, you can prep your plating. Consider warming your plates in the oven at a low temperature to prevent the beef from cooling too quickly when served. A warm plate enhances the dining experience as the heat helps maintain the medallion’s temperature longer, allowing you to fully enjoy the creamy sauce without rushing to eat.

Customizing Your Peppercorn Sauce

The delightful flavor of the peppercorn cream sauce can be adjusted based on your palate. If you want a spicier kick, consider using a mix of different peppercorns—like green or pink—instead of just black. Alternatively, if you're a fan of herby notes, adding a pinch of dried herbs such as thyme or rosemary while sautéing the shallots can lend a nuanced flavor to the sauce without overpowering the delightful creaminess.

For a lighter version of the sauce, you can substitute heavy cream with half-and-half or a non-dairy cream alternative. While this may slightly alter the richness, it won’t compromise on flavor. Just be cautious with cooking times; lighter creams may require less simmering to reach the desired thickness, so keep an eye on it to avoid boiling.

Ingredients

For the Beef Medallions

2 beef tenderloin medallions (about 5 oz each)
Salt and black pepper to taste
1 tablespoon olive oil

For the Peppercorn Cream Sauce

1 tablespoon butter
1 small shallot, finely chopped
1 teaspoon black peppercorns, crushed
1/4 cup cognac
1/2 cup heavy cream

Instructions

Preparation Steps

Cook the Beef Medallions

Season the beef medallions with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the medallions for 3-4 minutes on each side for medium-rare.

Remove from heat and let them rest.

Prepare the Peppercorn Cream Sauce

In the same skillet, reduce the heat and melt butter. Add chopped shallot and crushed peppercorns, sautéing until softened. Carefully pour in cognac and flambé if desired, allowing the alcohol to cook off.

Finish the Sauce

Stir in heavy cream and let simmer for 3-4 minutes, until slightly thickened. Season with salt to taste.

Serve the Dish

Place the beef medallions on plates, pour the peppercorn sauce over the top, and enjoy with your favorite side dishes.

Enjoy!

Pro Tips

For the best results, use a well-marbled cut of beef, as it will enhance the flavor and tenderness. Additionally, adjusting the amount of crushed peppercorns allows you to customize the level of heat in the sauce.

Make-Ahead and Storage Tips

If you're planning to make this dish ahead of time, consider cooking the beef medallions and storing them separately from the sauce. Beef can be cooked and refrigerated for up to 2 days. When reheating, gently warm them in a skillet to prevent overcooking. Allow the medallions to reach room temperature before reheating for an even cook. I find that this method helps preserve the texture better than microwaving, which can make the meat tough.

The peppercorn cream sauce can also be made in advance and stored in an airtight container in the fridge for up to 3 days. When ready to serve, simply reheat it in a saucepan over low heat, stirring occasionally. If it thickens too much, a splash of broth or additional cream can help achieve the desired consistency.

Serving Suggestions

For a well-rounded meal, I recommend serving your beef medallions with buttery mashed potatoes or crispy green beans, as they complement the rich sauce beautifully. If you're in the mood for something a bit different, roasted garlic mashed potatoes can add a delightful twist. Alternatively, consider pairing the dish with a side of garlic bread to soak up any extra sauce—trust me, it’s a hit!

If you're hosting guests, plate the medallions with a sprinkle of freshly chopped parsley for a pop of color and flavor. A simple side salad dressed with a light vinaigrette can also balance the richness of the meat and sauce. This combination not only adds aesthetic value to your table but also provides a refreshing contrast to the hearty beef medallions.

Questions About Recipes

→ Can I use a different cut of beef?

Yes, you can substitute tenderloin with sirloin or ribeye, but adjust the cooking time for different thicknesses.

→ Is it possible to make the sauce without alcohol?

Absolutely! You can substitute cognac with beef broth or water, but it may change the flavor slightly.

→ What can I serve this dish with?

This dish pairs wonderfully with mashed potatoes, steamed vegetables, or a fresh salad.

→ How should I store leftovers?

You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the beef.