Ingredients
Scale
- 2 beef tenderloin medallions (about 6 oz each)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small shallot, minced
- 2 tablespoons green peppercorns, drained
- ½ cup beef broth
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
- Fresh parsley, chopped (for garnish)
Instructions
- Allow beef medallions to sit at room temperature for 15 minutes and season with salt and pepper.
- Heat olive oil in a skillet and sear the medallions for 3-4 minutes on each side, then remove and set aside.
- Add butter to the skillet, then sauté shallots for 2 minutes before adding green peppercorns.
- Pour in beef broth and simmer, then add heavy cream and Dijon mustard. Stir and simmer until thickened.
- Return medallions to the skillet, spoon sauce over, heat through, and serve garnished with parsley.
Notes
- Ensure beef is at room temperature for even cooking.
- Adjust cream and mustard to taste for desired sauce richness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: French
- Diet: Gluten-Free