Beef Medallions with Peppercorn Cream

Choosing the Right Beef

When making Beef Medallions, selecting the right cut of beef is crucial for achieving that melt-in-your-mouth texture. Beef tenderloin is the ideal choice because it is incredibly tender and flavorful. When purchasing, look for a good marbling of fat, which enhances the beef's richness. If you’re in a pinch, you could substitute with filet mignon or even sirloin, but adjust the cooking time as these cuts can vary in tenderness.

Make sure to cut the beef into 1-inch medallions for even cooking. Thicker or thinner cuts may require adjustments in cooking time. For best results, let the beef sit at room temperature for about 20-30 minutes before cooking. This ensures even cooking and better flavor as it helps to relax the meat fibers.

Mastering the Peppercorn Cream Sauce

The peppercorn sauce is what truly elevates this dish and adds a burst of flavor. Use green peppercorns for a milder, fruity flavor that complements the beef without overpowering it. If you can't find green peppercorns, you can substitute them with crushed black peppercorns, but be mindful that they are spicier and more potent. Crushing them lightly releases their aromatic oils, enhancing the sauce's complexity.

Deglazing the pan with brandy is key to developing a rich flavor. Allow the alcohol to cook off for a minute or two until you can no longer smell it. This step not only adds depth but also helps lift any flavorful bits stuck to the skillet from the beef. When adding the heavy cream, make sure to cook it over medium heat to avoid curdling; you want it to thicken gradually until it coats the back of a spoon.

Serving and Storage Tips

Once assembled, serve the beef medallions hot, making sure to drizzle some of the peppercorn cream sauce over the top. Pair it with sides that can soak up the sauce, such as mashed potatoes or crusty bread. For an elegant touch, garnish with fresh parsley, which not only adds a pop of color but also a fresh flavor contrast to the richness of the sauce.

If you have leftovers, store the beef and sauce separately in airtight containers in the fridge for up to 3 days. To reheat, gently warm the beef in a skillet over low heat; avoid microwaving, as it can dry out the meat. If the sauce thickens too much upon storage, a splash of cream or broth can revive its velvety texture when reheating.

Ingredient Substitutions and Variations

If you want to lighten the dish, consider using half-and-half or a lighter cream instead of heavy cream for the sauce. While this will change the richness, it still provides a creamy texture. For a unique twist, try adding a splash of Dijon mustard to the sauce for an added tang, or incorporate some sautéed mushrooms or shallots for an earthy flavor boost.

For those following a gluten-free diet, make sure to check that your Dijon mustard and any brandy used are free from gluten. You can also create a delightful version using alternative alcohol, such as cognac or even apple cider. Both can add interesting nuances to the overall taste.

Scaling the Recipe

This Beef Medallions recipe is easy to scale up or down based on your needs. When increasing the quantity, ensure that you have a large enough skillet to cook the medallions in batches. Overcrowding the pan can lead to steaming rather than searing, which prevents that delicious caramelization. Aim for a maximum of two to four medallions per batch.

When preparing for a larger group, pre-sear all the medallions and hold them in a warm oven (about 200°F) while you make the sauce. This method keeps the beef warm and allows you to focus on perfecting the cream sauce without the rush. Just be sure to monitor them so they don’t cook further or dry out.