Seared Peppercorn Beef Tenderloin with Mustard Pan Jus

Steakhouse flavor, fifteen-minute weeknight ease. Lean beef tenderloin medallions are pressed into a coarse cracked peppercorn crust, seared hard in a hot pan for a deep brown crust, then rested while a bright, savory pan sauce comes together in minutes from shallot, broth, Dijon mustard and a touch of sherry vinegar — no cream required. Roasted radishes, which turn sweet and tender like baby potatoes under high heat, round out the plate with fiber and a satisfying low-carb crunch. This dinner is built around a lean, high-protein cut of beef and keeps the fat moderate rather than heavy, leaning on mustard, broth and vinegar for big flavor instead of butter or cream. Portions are modest and plate-friendly, with enough juicy steak and tender vegetables to feel complete without being overly rich or large. It all comes together in about 25 minutes, making it an easy option for a weeknight that still feels special.

Ingredients

• 10 ozBeef tenderloin medallions, two 5 oz medallions, about 1.5 inches thick, patted dry
• 1.5 tbspwhole black peppercorns, coarsely cracked
• 0.75 tspkosher salt
• 8 ozradishes, halved
• 1.5 tbspolive oil, divided
• 1 smallshallot, finely minced
• 0.5 cupbeef broth, low sodium
• 1.5 tbspDijon mustard
• 1 tspsherry vinegar
• 1 tbspfresh parsley, chopped, for garnish

Method

1. Preheat oven to 425°F (220°C). Toss the halved radishes with 1/2 tablespoon olive oil and a pinch of salt on the sheet pan, spreading in a single layer.
2. Roast the radishes until tender and lightly browned, flipping once halfway through. 15:00
3. While the radishes roast, press the cracked peppercorns and remaining salt firmly onto all sides of the beef medallions.
4. Heat the remaining 1 tablespoon olive oil in the cast iron skillet over high heat until shimmering. Sear the medallions, pressing gently for good contact.
5. Sear for about 3 minutes per side for medium-rare, then transfer the steaks to a plate to rest; do not wipe out the skillet. 6:00
6. Reduce heat to medium and add the minced shallot to the skillet, stirring until softened and fragrant. 1:00
7. Pour in the beef broth, scraping up any browned bits from the bottom of the pan with a spoon.
8. Simmer the broth until slightly reduced, then whisk in the Dijon mustard and sherry vinegar until smooth and glossy. 2:00
9. Taste the pan jus and adjust salt if needed in a small bowl if transferring, or directly in the skillet.
10. Slice the rested tenderloin medallions if desired, plate with the roasted radishes, spoon the mustard pan jus over the top, and scatter with chopped parsley.