Step-by-step instructions
- Begin by patting the beef medallions dry with paper towels. Generously season both sides with salt and freshly cracked black pepper.
- In a skillet, heat the olive oil and butter over medium-high heat. Sear the beef medallions for about 3–4 minutes on each side for a perfect medium-rare. Adjust cooking time for your preferred doneness. Once cooked, set the medallions aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Then, deglaze the pan with beef broth, scraping up any delicious browned bits.
- Stir in heavy cream, Dijon mustard, and the crushed peppercorns. Simmer the sauce until it thickens to your liking.
- Return the beef medallions to the skillet, spooning the rich sauce over them. Finally, garnish with chopped fresh parsley.
- Plate the medallions with the sauce and serve alongside creamy mashed potatoes or vibrant steamed vegetables.
Best ways to enjoy it
When it comes to serving Seared Beef Medallions with Peppercorn Sauce, presentation is key. Plate the beef medallions on a warm dish, generously drizzling the sauce over the top. For sides, consider creamy mashed potatoes that soak up the sauce beautifully, or roasted vegetables that add a pop of color and nutrition. A well-chilled red wine pairs excellently—think a Cabernet Sauvignon or a Merlot—to enhance the meal further.
Storage and reheating tips
Leftover beef medallions can be stored in the refrigerator in an airtight container for up to 3 days. To reheat, place the medallions in a skillet over low heat, adding a splash of beef broth to prevent drying out. If you’re looking to store them longer, you can freeze the cooked medallions and sauce for up to 3 months. Just remember to cool them completely before sealing and freezing for best results.
Helpful cooking tips
For the perfect sear, make sure your skillet is thoroughly preheated before adding the oil and butter. This high heat creates a beautiful crust on the meat—just what you want for those gourmet results. Additionally, letting the beef rest for a few minutes post-cooking allows the juices to redistribute, resulting in a juicier bite.
Creative twists
Feel free to put your spin on this recipe! Swap in different mustards—like whole grain—for a more texture-rich sauce, or try adding a splash of brandy when deglazing for an extra depth of flavor. For a touch of sweetness, consider incorporating finely chopped shallots into the sauce, which will caramelize beautifully and add an unexpected nuance.
FAQs
What is the ideal cooking time for beef medallions?
Typically, beef medallions should be seared for about 3–4 minutes per side for medium-rare. Adjust the time according to your preference.
Can I use a different type of meat?
Yes! This dish can also work wonderfully with chicken breasts or pork tenderloin, just adjust cooking times accordingly.
How do I know if my beef medallions are cooked to my liking?
Using a meat thermometer can help you achieve precision. For medium-rare, aim for an internal temperature of 135°F (57°C); for medium, it should read about 145°F (63°C).
By following these guidelines, you’ll not only enjoy making this delightful dish but also create lasting culinary memories for every occasion!
