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beef tenderloin medallions

The Fillet With Pink Pepper it’s a according refined but very easy to make, a quick idea to amaze guests on special occasions and parties. Veal tenderloin is a tender, fine piece of meat: it is important to be careful when cooking, then sear it on both sides for a few minutes. It should not be cooked too long, but served at medium cooking, so as to obtain a juicy and very tender dish. The particularity of this dish lies in the sauce accompaniment, made with the cooking juices of the meat, to which we add fresh cream and coarse pink pepper, a slightly spicy and very fragrant spice.

In our recipe, we also added a few sprigs of fresh rosemary, for an even more fragrant result. Serve the filet mignon hot and just ready, topped with baked potatoes and a mixed seasonal salad: here is a complete and delicious dish, ideal for a Sunday lunch with family or a dinner with friends.

Find out how to prepare pink peppercorn fillet by following the step-by-step procedure and tips. Also try the green peppercorn fillet.

How to prepare pink peppercorn fillet

Wash the meat and pat it dry with paper towel 1.

If you choose very tall tenderloin medallions, tie them with kitchen twine to prevent them from warping during cooking. 2.

In a frying pan, heat the butter with the rosemary 3.

Arrange the meat 4.

Sear on both sides for 5 minutes 5.

Remove it from the heat and place it on a plate, after salting it 6.

Cover it with aluminum foil to keep it warm seven.

Meanwhile, pour the white wine over the cooking juices 8.

Let evaporate and add the cream 9.

Pepper scent ten.

Let the sauce reduce and turn off the heat. Arrange the fillets on a plate and pour over the sauce that accompanies them 11.

Garnish with another handful of pink pepper and rosemary 12. Serve immediately.


If you choose very high net medallions, we recommend that you seal them with kitchen twineto prevent them from warping during cooking.

Not salt the meat in the pan, to prevent it from releasing liquids.

Instead of white wine, if you prefer, you can use del Brandy.

For an extra touch, you can add a teaspoon of mustard.

An inexpensive alternative to veal tenderloin is pork filletfor which a different cooking will be necessary, at least 5 minutes per side.


For a light variantyou can avoid adding the crème fraîche: you just have to sear the fillet in the pan, deglaze with the white wine and add the pink pepper.

To make an original and at the same time tasty alternative, you can create one red wine reduction: in a frying pan, melt a knob of rosemary butter, add the meat, sear it for a few minutes on both sides, then remove it from the heat and season with salt. Add 1 tablespoon of potato starch, 1 glass of strong red wine and pink pepper to the cooking juices. Cook until you get a thick sauce, with which you can finally sprinkle the meat.


Fillet with pink pepper should be eaten at this time, just ready.

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