Tournedos Au Poivre recipe served on a plate, by Pekin the Chef
Jul 13 2026
Restaurants›David's Restaurant›Tournedos Au Poivre Recipe

Tournedos Au Poivre Recipe

Inspired by David's Restaurant
Time1h
Serves4

pepper crusted sustainable natural beef tenderloin medallion | brandy and green peppercorn cream | garlic mashed potato | spring vegetable medley

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Method

Preparation of Garlic Mashed Potatoes

  1. 1

    Cook Potatoes

    Peel and chop the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes.

  2. 2

    Mash Potatoes

    Drain the potatoes and return them to the pot. Add minced garlic, olive oil, salt, and mash until creamy. Adjust with more oil or salt to taste.

Cooking the Beef

  1. 3

    Prepare the Beef

    Season the beef medallions with salt and crush black peppercorns. Press the pepper onto both sides of each medallion.

  2. 4

    Sear the Medallions

    In a hot skillet, add olive oil and sear the medallions for 3-4 minutes on each side for medium-rare. Remove from the skillet and let rest.

  3. 5

    Make the Sauce

    In the same skillet, add brandy and scrape the bottom to deglaze. Add green peppercorns and heavy cream. Simmer for 5 minutes until thickened.

Cooking the Spring Vegetable Medley

  1. 6

    Prepare Vegetables

    Trim and chop spring vegetables into bite-sized pieces.

  2. 7

    Sauté Vegetables

    In a separate skillet, heat olive oil and sauté the vegetables for about 5-7 minutes until tender but still crisp. Season with salt and pepper.

Plating

  1. 8

    Serve

    Place a mound of garlic mashed potatoes in the center of the plate, top with a beef medallion, and drizzle with the peppercorn sauce. Arrange the sautéed vegetables on the side.

More from David's Restaurant