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: 1 pound beef tenderloin, cut into medallions; Salt and pepper to taste; 2 tablespoons olive oil; 1 tablespoon butter; 1 tablespoon whole black peppercorns; 1/2 cup heavy cream; 1/4 cup beef broth; 2 teaspoons Worcestershire sauce

Highlighted under: Comfort Food

I absolutely love making Beef Medallions with Peppercorn Cream because it transforms a simple ingredient into a gourmet dish that impresses everyone at the table. The tender beef medallions become bathed in a creamy, peppery sauce, creating an unforgettable flavor combination. It’s perfect for a special dinner or when I want to treat my family to a restaurant-quality meal at home. I find that the key to achieving the best results lies in using fresh cracked pepper and a splash of Worcestershire sauce, which elevates the sauce to a whole new level of deliciousness.

Created by

Camilla Rhodes

Last updated on 2026-01-07T15:07:15.255Z

When I first experimented with Beef Medallions with Peppercorn Cream, I was amazed by how quickly I could prepare such an elegant dish. The contrast of the velvety sauce and the succulent beef is a culinary delight. I learned to avoid overcooking the meat, ensuring it stays juicy and tender—it makes all the difference!

One tip I picked up over time is to let the medallions rest for a few minutes after searing them. This simple step allows the juices to redistribute, making every bite incredibly flavorful. Pair it with some roasted vegetables or a crisp salad, and you have a meal that feels indulgent yet is surprisingly simple to make.

        Why You Will Love This Recipe
        Rich peppercorn flavor that enhances the beef
Creamy sauce that complements the medallions perfectly
Quick and easy to prepare for impressing guests

      

The Role of Ingredients

Using fresh cracked black peppercorns is essential in this recipe as it gives the sauce a bold and aromatic character that dried pepper simply cannot match. When toasted, the peppercorns release essential oils that enhance their flavor, making the sauce much more fragrant and delicious. If you find yourself without whole peppercorns, freshly ground black pepper can be a suitable alternative, but the texture and depth of flavor will differ significantly.

The quality of beef tenderloin plays a crucial role, too. Opt for prime-grade beef if possible, as it will yield the most tender and juicy result. I recommend asking your butcher for a center-cut tenderloin for even thickness in the medallions, ensuring uniform cooking. Each medallion should be about 1 to 1.5 inches thick to achieve the perfect sear while allowing enough time to cook through without drying out.

Perfecting the Sear

Getting a good sear on your beef medallions is key to developing that rich flavor base for the sauce. Preheating the skillet adequately is crucial; it should be hot enough that the beef sizzles immediately upon contact. A cast-iron skillet is often preferred for its excellent heat retention. If you see smoke rising but the meat isn't browning, your pan might be too hot—lower the heat slightly to prevent burning.

After searing, allowing the medallions to rest is just as important as the cooking itself. Resting them will help redistribute the juices, ensuring each bite remains tender and juicy rather than dry. Aim to let them rest for about 5 minutes outside the pan, which is the perfect opportunity to whisk together your sauce and get ready for serving.

Ingredients

Gather your ingredients before you start cooking to ensure a smooth process.

For the Beef Medallions

1 pound beef tenderloin, cut into medallions
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon butter

For the Peppercorn Cream Sauce

1 tablespoon whole black peppercorns
1/2 cup heavy cream
1/4 cup beef broth
2 teaspoons Worcestershire sauce

Make sure you have everything ready to go for quick assembly.

Instructions

Follow these steps to create your dish perfectly.

Sear the Medallions

Season the beef medallions with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the medallions for about 3-4 minutes on each side until browned and cooked to your liking.

Remove the medallions from the skillet and let them rest.

Prepare the Sauce

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the whole black peppercorns and toast for about 1 minute. Then add the beef broth, scraping up any browned bits from the pan.

Add Cream and Worcestershire Sauce

Pour in the heavy cream and Worcestershire sauce. Stir well and let it simmer on low heat for about 5 minutes until the sauce thickens slightly.

Serve

Return the beef medallions to the skillet, allowing them to heat through in the sauce for a minute. Serve immediately with the sauce drizzled over the top.

Enjoy your meal with a side of your choice!

Pro Tips

For an extra kick, consider adding a splash of brandy to the sauce before whisking in the cream. It adds depth and richness.

Storage and Reheating Tips

This dish is best enjoyed fresh, but if you have leftovers, store the medallions and sauce separately in airtight containers in the refrigerator for up to 2 days. When reheating, do so gently on the stove over low heat to prevent the sauce from breaking, stirring frequently to maintain a creamy consistency. If the sauce thickens too much, a splash of beef broth or cream can bring it back to the desired texture.

If you're planning to serve this dish for a larger gathering, consider making the sauce ahead of time. It can be prepared a day in advance and stored in the refrigerator. Simply reheat before adding the medallions. This will save you time on the day of serving while still allowing you to impress your guests with a gourmet meal.

Serving Suggestions

To elevate the presentation of your Beef Medallions with Peppercorn Cream, serving them alongside a simple side of sautéed asparagus or garlic mashed potatoes complements the rich flavors beautifully. The vibrant color of the asparagus adds a touch of elegance, while the creaminess of the potatoes balances the peppery sauce nicely. A fresh green salad dressed in a light vinaigrette can also be a refreshing contrast.

For an added twist, consider adding a splash of brandy to your sauce after toasting the peppercorns for a deeper flavor. Allow it to cook down for a minute before adding the broth, which will impart a complex layer of taste. Garnishing with chopped fresh herbs like parsley or chives right before serving gives a pop of color and an aromatic finish.

Questions About Recipes

→ Can I use a different cut of beef?

Yes, while tenderloin is ideal, you can use ribeye or sirloin for a more budget-friendly option, just be mindful of cooking times.

→ How can I make the sauce dairy-free?

Substituting heavy cream with coconut cream or a dairy-free cream alternative works well!

→ What should I serve with this dish?

Pair it with roasted vegetables, mashed potatoes, or a fresh salad for a balanced meal.

→ Can I make the sauce ahead of time?

Yes, you can prepare the sauce in advance. Just reheat gently and avoid boiling once the cream is added.