Beef Medallions with Peppercorn Sauce
There’s something undeniably elegant about beef medallions with creamy peppercorn sauce. This dish, reminiscent of high-end steakhouse dining, brings the rich, bold flavors of seared tenderloin together with a silky, peppery sauce that coats the palate in luxury. Often viewed as a special occasion meal, this recipe proves that fine dining doesn’t need to be reserved for restaurants. With a few simple ingredients and techniques, you can recreate this steakhouse classic right in your own kitchen.
Beef medallions are prized for their tenderness and subtle flavor, making them the perfect canvas for bolder sauces. What elevates this dish is the creamy peppercorn sauce—a variation of the classic French steak au poivre, which uses green or black peppercorns crushed and simmered into a cream-based reduction. This sauce provides a balance of heat, richness, and umami that pairs perfectly with the mild yet buttery beef.
To master this dish, it’s important to understand both the protein and the sauce. According to the Wikipedia guide on beef cuts, medallions are typically sliced from the tenderloin—the most tender part of the cow. This cut not only cooks quickly but also absorbs flavors well. Meanwhile, green peppercorns (as detailed in the Wikipedia page on peppercorns) offer a milder, fruitier heat compared to black pepper, making them ideal for cream-based sauces that require balance without overpowering spice.
By combining classic cooking techniques, quality ingredients, and the right timing, this dish delivers a refined meal in under 30 minutes. Whether you’re cooking for a date night, a dinner party, or simply indulging in a gourmet craving, beef medallions with creamy peppercorn sauce offer an elevated experience worth mastering.
Understanding the Cut: What Are Beef Medallions?
Beef medallions are small, thick slices of beef, typically cut from the tenderloin, which is one of the most prized and tender cuts of beef. This cut comes from the central part of the loin, and when sliced into 1.5-inch rounds, it’s referred to as a medallion due to its round, coin-like shape. These portions are ideal for fast, high-heat cooking methods such as pan-searing or grilling because they remain tender and juicy with minimal effort.
Unlike filet mignon, which is often cut slightly thicker and served whole, medallions are slightly smaller and more versatile in presentation. They deliver similar tenderness and flavor but are often more budget-friendly depending on the source. According to Wikipedia’s page on filet mignon, both cuts originate from the same section—the tenderloin—but medallions allow for more portion control and flexibility in cooking.
If you can’t find pre-cut medallions at your butcher or grocery store, you can slice them yourself from a whole beef tenderloin or substitute with sirloin medallions for a leaner yet still flavorful alternative. While not as buttery as tenderloin, sirloin still works well when paired with bold sauces like the creamy peppercorn variant.
A common mistake is to confuse medallions with minute steaks or thin-cut sirloin rounds, which are much less tender and not suitable for this type of preparation. Always look for cuts that are at least 1 to 1.5 inches thick to ensure proper cooking and texture. Whether you’re sourcing premium cuts or making substitutions, understanding the origin and qualities of beef medallions is key to mastering this dish.
The Magic of Creamy Peppercorn Sauce
The creamy peppercorn sauce is what transforms simple beef medallions into a restaurant-worthy entrée. Rooted in the French classic steak au poivre, this sauce builds its character from crushed green peppercorns, shallots, stock, and cream. The flavor is bold yet balanced—offering a subtle heat from the peppercorns, sweetness from the shallots, and richness from the cream. When done correctly, this sauce clings beautifully to the seared beef, enhancing every bite.
While the original French version of this sauce was made with heavy cream and brandy or cognac, the more modern creamy version—commonly made without alcohol—relies on green peppercorns in brine. As described on the Wikipedia page for peppercorns, green peppercorns are harvested before they ripen and are often preserved in brine or vinegar. They’re milder than black peppercorns and have a fresher, more herbal profile, which complements the richness of the cream without overpowering it.
Another important element in the sauce is the shallot, which is favored for its delicate, sweet onion flavor. According to the Wikipedia article on shallots, they offer complexity without the bite of regular onions, making them a perfect base for delicate reductions like this one. Once sautéed in butter, shallots create an aromatic foundation that elevates the flavor of the entire dish.
For optimal texture and flavor, it’s crucial to let the sauce reduce over medium heat until it thickens to a nappe consistency—a culinary term meaning the sauce lightly coats the back of a spoon. This process, known as reduction in cooking, intensifies the flavors and binds the ingredients together into a cohesive sauce.
You can experiment with variations by adding a splash of brandy, a teaspoon of Dijon mustard, or even crushed garlic for depth. Still, the classic version remains a favorite for its simplicity and luxurious flavor. Whether you’re cooking for a special occasion or just want to elevate your weeknight dinner, a well-executed creamy peppercorn sauce will never disappoint.
Ingredients Breakdown & Substitutions
To create a perfect dish of beef medallions with creamy peppercorn sauce, using the right ingredients is essential. Each component plays a critical role in building layers of flavor and texture. Below is a breakdown of the ingredients, along with possible substitutions to help adapt the recipe to your pantry or dietary preferences.
For the Beef Medallions
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Beef medallions (4 pieces, 1.5-inch thick): These come from the tenderloin, known for its tenderness and mild flavor. If unavailable, you can use filet mignon or even sirloin medallions for a leaner version. Refer to the Beef Cuts Guide to understand the best alternatives.
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Salt and freshly ground black pepper: Keep it simple to allow the beef’s natural flavor to shine.
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Olive oil and butter: This combo helps achieve a rich crust while preventing the butter from burning during searing.
For the Creamy Peppercorn Sauce
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Green peppercorns in brine (2 tbsp): These are essential for the classic flavor. If you don’t have green peppercorns, you can use black or pink peppercorns—just note the flavor will be sharper. See the Pinterest board on cooking with peppercorns for visual reference and inspiration.
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Shallot (1 small, finely chopped): Offers a mild sweetness. In its absence, use finely minced red onion.
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Beef broth (½ cup): Provides umami depth. Can be swapped with chicken broth, vegetable broth, or even a splash of red wine for more complexity.
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Heavy cream (½ cup): Gives the sauce its luscious body. If you’re seeking a lighter option, use half & half or crème fraîche. Non-dairy alternatives like coconut cream can work, but will affect flavor.
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Butter (1 tbsp): Used to sauté the shallots and enrich the sauce’s finish.
Whether sticking to the classic or adapting with pantry substitutions, the key to success is maintaining balance—richness from cream, heat from peppercorns, and savory notes from broth and beef fond.
Step-by-Step Cooking Instructions (With Tips)
Mastering this dish comes down to a few essential techniques. Here’s a step-by-step guide to help you create beef medallions with creamy peppercorn sauce with professional results at home.
Season and Sear the Beef
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Pat the beef medallions dry with paper towels.
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Generously season both sides with salt and freshly ground black pepper.
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Heat olive oil and butter in a skillet over medium-high heat.
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Once the pan is hot and the butter begins to foam, add the medallions.
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Sear for 3–4 minutes per side for medium-rare. Adjust time based on thickness and desired doneness (see Steak Doneness Guide).
Rest the Beef
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Remove the medallions from the skillet and let them rest on a plate, tented with foil. This ensures juices redistribute for a moist, tender result.
Build the Sauce
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In the same skillet (without cleaning), reduce heat to medium.
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Add butter and chopped shallots; sauté for about 2 minutes until translucent.
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Add the drained green peppercorns. Gently crush some with the back of a spoon to release their aroma.
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Deglaze the pan with beef broth, scraping up browned bits—known as fond—which is packed with flavor. For more on this, check out this Pinterest guide to deglazing.
Finish the Sauce
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Simmer the broth and peppercorns for 2–3 minutes.
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Add the heavy cream and stir.
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Simmer for another 3–4 minutes until the sauce thickens slightly and coats the back of a spoon (nappe consistency).
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Taste and adjust salt if needed.
Combine and Serve
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Return the medallions to the pan briefly to warm through.
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Spoon sauce over the top and serve immediately.
This dish pairs perfectly with mashed potatoes, steamed vegetables, or even cauliflower mash for a low-carb option. Add a glass of red wine such as Cabernet Sauvignon or Syrah to complete the experience.
Serving Suggestions
When serving beef medallions with creamy peppercorn sauce, think like a chef. Presentation matters just as much as flavor, especially when preparing a dish that feels elevated.
Best Side Dishes:
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Creamy mashed potatoes or garlic herb potatoes
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Steamed asparagus, green beans, or roasted carrots
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Cauliflower mash for a keto-friendly plate
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Warm baguette or crusty bread to soak up the sauce
Wine Pairing:
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Bold reds with structure: Cabernet Sauvignon, Merlot, or Syrah
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Light reds like Pinot Noir for a more delicate pairing
Presentation Tips:
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Slice the medallions slightly on the bias for an elegant look
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Spoon the sauce artistically over the top, allowing some to pool on the plate
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Garnish with freshly cracked pepper, a few whole green peppercorns, and fresh thyme or parsley
See more inspiration for elegant dinner plating on this Pinterest board for dinner recipes.
Recipe Variations and Add-Ons
While the classic beef medallions with creamy peppercorn sauce is a standout, there are several ways to customize the dish to match your taste or dietary needs.
Protein Variations:
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Filet mignon: A more premium cut for special occasions.
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Sirloin medallions: A leaner and more economical option.
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Chicken breasts or pork tenderloin: Lighter proteins that also pair well with peppercorn sauce.
Sauce Enhancements:
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Add a teaspoon of Dijon mustard for tang.
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Stir in sautéed mushrooms for an earthy twist.
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Use brandy or cognac in the deglazing stage for classic French depth.
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Add a splash of Worcestershire sauce for umami richness.
Spice It Up:
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Use pink peppercorns or black peppercorns for a stronger kick.
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Sprinkle in crushed red pepper flakes or a hint of horseradish.
Dietary Adjustments:
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For low-carb diets, swap mashed potatoes with cauliflower mash.
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Replace cream with coconut cream or cashew cream for a dairy-free version.
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Use ghee instead of butter for a paleo-friendly meal.
Explore more creamy sauce combinations on this Pinterest board for creamy sauces.
Storing and Reheating Tips
To preserve the texture and flavor of both the medallions and the sauce, follow these storage and reheating recommendations:
Storing:
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Place cooled beef and sauce in an airtight container.
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Refrigerate for up to 3 days.
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For longer storage, freeze the sauce and medallions separately in freezer-safe containers for up to 2 months.
Reheating:
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Gently reheat sauce in a skillet over medium-low heat, adding a splash of cream or broth to loosen.
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Rewarm medallions in a low oven (about 300°F) for 10–12 minutes, or gently in a covered pan with a bit of water or broth to prevent drying.
Avoid using the microwave, as it can toughen the beef and separate the sauce.
Common Mistakes to Avoid
Even simple recipes can go wrong without careful attention. Avoid these common mistakes to ensure perfect results:
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Overcooking the beef: Tenderloin is best medium-rare to medium. Use a meat thermometer to monitor internal temperature (130–135°F for medium-rare).
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Skipping the resting stage: Resting helps retain juices and keeps the meat tender.
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Not reducing the sauce enough: A watery sauce lacks body. Simmer until thickened to nappe consistency.
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Using dry peppercorns improperly: Always crush peppercorns slightly and adjust the amount based on spice tolerance.
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Breaking the sauce: Add cream slowly and simmer gently to avoid curdling.
Nutritional Information (Approximate)
While indulgent, this dish can be part of a balanced meal. Here’s an approximate breakdown per serving (1 medallion with sauce):
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Calories: 430
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Protein: 32g
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Fat: 32g
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Carbohydrates: 4g
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Fiber: 0g
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Sugar: 1g
To lighten the dish, reduce butter and use light cream or broth-based sauce. Pair with steamed vegetables instead of starch for a low-carb option.
FAQs
What is the best cut for beef medallions?
Beef medallions are typically cut from the tenderloin, which is known for being the most tender and lean cut. You can also use filet mignon or sirloin if needed.
Can I use black peppercorns instead of green?
Yes, black peppercorns offer a more intense flavor. Slightly crush them before adding. For a milder heat, stick with green peppercorns in brine.
What does peppercorn sauce taste like?
Creamy peppercorn sauce is rich, savory, and slightly spicy. It has a subtle tang from the peppercorns and a smooth texture from the cream.
Can I make this without cream?
Yes. Use alternatives like crème fraîche, cashew cream, or a roux-thickened broth. The flavor will differ slightly but can still be delicious.
What wine goes best with peppercorn steak?
Red wines like Cabernet Sauvignon, Merlot, or Syrah complement the rich, peppery flavors. Pinot Noir works well if you prefer something lighter.
How do I thicken peppercorn sauce without cream?
Use a cornstarch slurry or reduce beef stock until thick. Another option is adding a bit of Dijon mustard for body and flavor.
Can I make peppercorn sauce in advance?
Yes. You can make the sauce up to 2 days ahead. Reheat gently over low heat and stir in a splash of cream to restore its silky texture.
Beef Medallions with Peppercorn Sauce Creamy Peppercorn Sauce For Steak
Description
Pan-seared beef medallions are cooked to a perfect crust and topped with a rich, creamy peppercorn sauce. This elegant yet easy recipe brings steakhouse flavor to your own kitchen, using green peppercorns, shallots, beef broth, and heavy cream to create a luxurious sauce that pairs beautifully with tender cuts of beef. Ready in under 30 minutes, it’s ideal for date nights, special occasions, or anytime you crave gourmet at home.
Ingredients
For the beef medallions:
- 4 beef medallions (about 1.5-inch thick)
- Salt and black pepper to taste
- 1 tbsp olive oil
- 1 tbsp butter
For the peppercorn sauce:
- 2 tbsp green peppercorns in brine (drained)
- 1 tbsp butter
- 1 small shallot, finely chopped
- ½ cup beef broth
- ½ cup heavy cream
- Salt to taste
Instructions
- Season the beef medallions on both sides with salt and freshly ground black pepper.
- Heat olive oil and butter in a skillet over medium-high heat until hot.
- Sear the medallions for 3–4 minutes per side (depending on thickness) for medium-rare. Remove from skillet and let rest.
- In the same skillet, reduce heat to medium and melt 1 tbsp butter. Add chopped shallot and cook for 2 minutes until translucent.
- Add green peppercorns and gently crush some with the back of a spoon for more flavor. 🫚
- Pour in the beef broth and scrape up any browned bits from the bottom of the pan. Simmer for 2–3 minutes.
- Add the heavy cream and simmer until sauce thickens slightly, about 3–4 minutes. Stir occasionally.
- Season the sauce with a little salt (if needed), then return the beef medallions to the pan to warm through, spooning sauce over them.
- Serve immediately, spooning extra sauce over each medallion. Great with mashed potatoes or steamed veggies!
Notes
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Green peppercorns in brine are milder and more aromatic than black; they’re essential for the classic flavor.
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Let the beef rest after searing to retain juices.
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Reduce the sauce properly to get that luscious, restaurant-style consistency.
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Pair with bold red wines and creamy sides for the ultimate dining experience.
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Customize the sauce with mustard, brandy, or mushrooms to suit your taste.
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Make ahead tip: The sauce can be made in advance and reheated with a splash of cream.
