Seared Beef Medallions with Peppercorn Sauce

 

Ingredients:

4 beef medallions (filet mignon or tenderloin cuts)
Salt and freshly cracked black pepper, to taste
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup beef broth
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon whole green or black peppercorns, crushed
Fresh parsley, chopped, for garnish

 

Directions:

Prepare the Beef: Pat the beef medallions dry with paper towels. Season generously with salt and cracked black pepper.
Sear the Medallions: Heat olive oil and butter in a skillet over medium-high heat. Sear the beef for 3–4 minutes per side for medium-rare, or adjust to your preferred doneness. Remove from the skillet and set aside.
Make the Sauce: In the same skillet, add garlic and sauté for 30 seconds. Deglaze the pan with beef broth, scraping up the browned bits. Stir in heavy cream, Dijon mustard, and crushed peppercorns. Simmer until the sauce thickens.
Combine and Garnish: Return the beef medallions to the skillet and spoon the sauce over them. Garnish with fresh parsley.
Serve: Plate the medallions with sauce and serve with mashed potatoes or steamed vegetables.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Per Serving: 500 kcal | Servings: 4