Description
Rice with Beef Tenderloin and Pepper Sauce is a hearty and elegant dish featuring tender, juicy beef medallions served over fluffy rice and drizzled with a rich, creamy peppercorn sauce. It’s perfect for a cozy dinner or a special occasion meal.
Ingredients
Scale
- 1 cup long-grain white rice
- 2 cups water or broth
- 1 tablespoon olive oil
- 1 lb beef tenderloin, cut into medallions
- Salt and black pepper to taste
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1 tablespoon green or black peppercorns (crushed lightly)
- 1 teaspoon Dijon mustard (optional)
- Fresh parsley for garnish
Instructions
- In a medium saucepan, bring water or broth to a boil. Add rice, reduce heat, cover, and simmer for about 15–18 minutes or until cooked. Fluff with a fork and set aside.
- Season beef tenderloin medallions with salt and black pepper.
- Heat olive oil in a skillet over medium-high heat. Sear beef medallions for 3–4 minutes per side (or until desired doneness). Remove and keep warm.
- In the same skillet, melt butter and sauté garlic for 30 seconds.
- Add crushed peppercorns and stir, then pour in heavy cream and Dijon mustard (if using). Simmer for 3–5 minutes until sauce thickens slightly.
- Return beef to skillet, spoon sauce over the top, and cook another minute to reheat.
- Serve beef and sauce over a bed of rice. Garnish with chopped parsley.
Notes
- Use jasmine or basmati rice for added fragrance.
- Adjust pepper quantity for milder or spicier sauce.
- Swap cream with coconut milk for a dairy-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 390mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg
Keywords: beef tenderloin recipe, peppercorn sauce, steak and rice, creamy beef sauce, elegant dinner