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Tenderloin medallions au poivre with duchess potatoes

Tenderloin medallions au poivre with duchess potatoes


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Tenderloin medallions au poivre with duchess potatoes
Preparation time

30 min

Chapel de cozinheiro

8 Portions

Tampa de panela
Difficulty level


Tenderloin is one of the most prized and tender cuts of beef, known for its exceptional flavor and texture. In this recipe, tenderloin medallions are paired with a classic au poivre sauce and duchess potatoes, a refined French potato preparation that perfectly complements the dish. The combination of the tender beef, rich sauce, and elegant potatoes makes this dish ideal for special occasions.


Tenderloin Medallions:

  • 2 tenderloin medallions (approximately 130g each)
  • Salt to taste
  • Freshly ground black pepper to taste
  • 6 fresh asparagus spears


  • 2 tablespoons Dijon mustard
  • ½ cup fresh cream
  • 1 teaspoon green peppercorns in brine or freshly cracked black peppercorns
  • 1 teaspoon butter
  • Salt to taste

Duchess Potatoes:

  • 1 kg Asterix potatoes, cooked and mashed while still hot (completely dry, the puree needs to be very dry)
  • 80g butter at room temperature
  • 1 egg yolk
  • 1 teaspoon salt
  • 1 pinch of black pepper
  • ½ teaspoon grated nutmeg


Duchess Potatoes:

Mix all the potato ingredients in a bowl.

Place the mixture in a piping bag with a star tip or another tip of your choice.

On a baking sheet, place parchment paper or a silpat and pipe rosettes with the potato mixture onto it.

Bake in a preheated oven at 220°C (425°F) for about 20 minutes.

Medallions and Asparagus:

Season the medallions with salt and freshly ground black pepper. Set aside.

Heat a skillet over medium heat, add the olive oil and asparagus. Season with salt and sauté for about 5 minutes. Set aside.

In the same skillet, sear the medallions for about 3 minutes on each side. Set aside with the asparagus.


In the same skillet, add the butter and Dijon mustard, stirring well.

Add the green peppercorns and stir again.

Add the fresh cream, stirring well to incorporate all ingredients.

Adjust the salt if necessary.


Serve the sauce on a plate and place the medallions and asparagus on top.

Remove the duchess potatoes from the oven and serve alongside the meat.

Enjoy your delicious tenderloin medallions au poivre with duchess potatoes!