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
- 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 informationPer serving
Top 5 Nutrients
|Calcium:||5 % / 56 mg|
|Vitamin B12:||168 %|
|Vitamin B6:||34 %|