Bring the elegance of a steakhouse meal to your kitchen with this indulgent yet approachable recipe for Pan-Seared Beef Medallions served with Creamy Peppercorn Sauce, buttery Mashed Potatoes, and crisp-tender Green Beans. It's the perfect dish for date nights, dinner parties, or anytime you want to elevate your home cooking.
This recipe combines tender beef with a velvety sauce, classic sides, and a punch of peppery richness that’s balanced with cream and herbs. Simple ingredients, quick execution, and stunning results.
🛒 What You’ll Need
For the Beef Medallions:
- 3 beef tenderloin medallions (about 150g/5 oz each)
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 sprig fresh rosemary (plus extra for garnish)
For the Peppercorn Cream Sauce:
- 1 tablespoon butter
- 1 shallot or 2 garlic cloves, minced
- 1 tablespoon green or black peppercorns, crushed
- ½ cup beef broth
- ½ cup heavy cream
- 1 teaspoon Dijon mustard (optional)
- Salt to taste
For the Mashed Potatoes:
- 3 medium potatoes, peeled and cubed
- 3 tablespoons butter
- ½ cup milk or cream
- Salt and pepper to taste
For the Green Beans:
- 200g (7 oz) green beans, trimmed
- 1 tablespoon butter or olive oil
- Salt and pepper to taste
- Optional: 1 garlic clove, minced
🔪 Instructions
1. Prepare the Mashed Potatoes
Boil cubed potatoes in salted water for 12–15 minutes until fork-tender. Drain and mash with butter and warm milk or cream. Season with salt and pepper. Cover and set aside.
2. Cook the Green Beans
Steam or blanch green beans for 4–5 minutes until bright green. Toss in a skillet with butter or olive oil and optional garlic for 1–2 minutes. Season to taste.
3. Sear the Beef Medallions
Pat medallions dry. Season generously with salt and freshly ground black pepper. Heat olive oil and butter in a skillet over medium-high heat. Add rosemary sprig. Sear beef for 3–4 minutes per side for medium-rare. Remove and let rest while you make the sauce.
4. Make the Peppercorn Cream Sauce
In the same pan, melt 1 tablespoon butter. Sauté minced shallot or garlic for 1 minute. Stir in crushed peppercorns. Add beef broth and simmer for 2 minutes. Stir in cream and optional Dijon mustard. Simmer until slightly thickened. Add salt to taste.
5. Plate and Serve
Place mashed potatoes and green beans on each plate. Top with beef medallions and spoon over the peppercorn sauce. Garnish with rosemary and serve hot.
💡 Tips for Perfect Results
- Let the beef rest: After cooking, allow the medallions to rest for 5 minutes to retain their juices.
- Use freshly crushed peppercorns: They provide the best aroma and gentle heat for the sauce.
- Deglaze the pan: Use beef broth to lift flavorful bits left from the beef for a richer sauce.
🧮 Nutrition (Approximate per serving)
- Calories: ~600–700
- Protein: ~40g
- Carbohydrates: ~30g
- Fat: ~35g
- Sodium: Depends on broth and salt usage
Estimates based on 3 servings. Adjust based on actual ingredients used.
❓ Frequently Asked Questions (FAQ)
Can I use a different cut of beef?
Yes. Sirloin or ribeye medallions also work well. Just adjust cooking time as needed.
Can I make the sauce without cream?
Yes. You can use whole milk with a touch of cornstarch for a lighter sauce, though cream gives the best richness.
Can I prepare this meal ahead of time?
The mashed potatoes and green beans can be made ahead. Cook the beef and sauce just before serving for best results.
What can I serve with this instead of potatoes?
Try creamy polenta, rice, or crusty bread to soak up the peppercorn sauce.
How do I make it spicier?
Use more crushed peppercorns or add a dash of chili flakes to the sauce.
✅ Final Thoughts
This Pan-Seared Beef Medallions with Creamy Peppercorn Sauce is an elevated yet simple meal that delivers restaurant-quality results in your own kitchen. Paired with buttery mashed potatoes and fresh green beans, it’s a timeless plate full of flavor and comfort.
