Dairy Farmers of Canada

Beef Medallions with Brandied Peppercorn Cream

A classic flavour combination with tender, melt-in-your-mouth beef medallions and a delicate cream sauce will amaze you that it's so quick to make and will dazzle your guests.

  • Prep: 15 min
  • Cooking: 15 min - 20 min
Yields 4 servings
beef medallions with brandied peppercorn cream


  • 1 tbsp (15 mL) butter
  • 4 boneless beef tenderloin medallions or other grilling steaks (each about 1 inch/2.5 cm thick)
  • 1/2 cup (125 mL) finely chopped red onion
  • 2 garlic cloves minced
  • 2 tsp (10 mL) cracked black peppercorns
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) brandy or red wine
  • 1 cup (250 mL) 35 % cream
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Heat a large skillet over medium-high heat for 30 sec. Melt butter and sauté beef 2,3 min on both sides, turning once; transfer to a plate.

Reduce heat to medium-low; add onion, garlic, peppercorns and salt; cook, stirring, for about 5 min or until soft. Deglaze with brandy and increase heat to medium. Cook, scraping up brown bits stuck to pan; boil until reduced by half.

Add cream and bring to boil; boil gently, stirring often for about 3 min or until slightly thickened. Return beef to pan with any accumulated juices and turn to coat in sauce. Simmer for about 5 min for medium-rare or until desired doneness. Season sauce to taste; spoon onto serving plates and top with beef medallion.


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Nutritional information

Per serving
Energy: 517 Calories
Protein: 38 g
Carbohydrate: 4 g
Fat: 35 g
Sodium: 422 mg

Top 5 Nutrients

(% DV*)
Calcium: 5 % / 56 mg
Iron: 33 %
Vitamin B12: 168 %
Vitamin B6: 34 %
Zinc: 81 %