A delightful twist on a classic beef tenderloin recipe, featuring a creamy peppercorn sauce.
Heat the olive oil in a skillet over medium-high heat until shimmering.
Ensure the oil is hot enough to sear the beef properly for a good crust.
Season the beef medallions with salt and pepper, then sear them in the skillet for 2-3 minutes on each side.
Don't overcrowd the skillet; cook in batches if necessary.
Transfer the seared medallions to a broiler pan and broil for 4-6 minutes per side, depending on desired doneness.
Use a meat thermometer to check the internal temperature for perfect doneness.
In the same skillet, add the brandy and deglaze the pan, scraping up any browned bits.
Be cautious when adding alcohol to a hot pan to avoid flare-ups.
Add the garlic, peppercorns, oregano, and salt to the skillet and cook for 1 minute.
Stir constantly to prevent the garlic from burning.
Pour in the heavy cream, bring to a boil, and reduce the sauce by half, about 6-7 minutes.
Keep stirring to ensure the sauce reduces evenly and doesn't stick.
Remove the skillet from heat and whisk in the sour cream until smooth.
Whisk vigorously to achieve a silky texture.
Serve the beef medallions topped with the creamy peppercorn sauce.
Garnish with fresh herbs for an elegant presentation.
