Peppered Beef Tenderloin Medallions with Olive-Herb Relish

A pair of these mouthwatering tender little medallions topped with tangy olives makes a luxurious entrée.

Yield: 8 servings (serving size: 2 tenderloins and 2 tbsp. relish)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 315
  • Calories from fat: 62%
  • Fat: 21.6g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 12g
  • Polyunsaturated fat: 1.6g
  • Protein: 27.2g
  • Carbohydrate: 1.8g
  • Fiber: 0.6g
  • Cholesterol: 80mg
  • Iron: 3.9mg
  • Sodium: 543mg
  • Calcium: 18mg


  • 16 (3-oz.) beef tenderloin fillets*
  • 2 teaspoons crushed black peppercorns
  • 2 teaspoons crushed pink peppercorns
  • 1 teaspoon kosher salt
  • 1/4 cup olive oil
  • Olive-Herb Relish


  1. Sprinkle fillets with peppercorns and salt.
  2. Heat 2 Tbsp. oil in each of 2 large skillets (preferably cast iron) over medium-high heat. Sear fillets in hot oil over medium-high heat 2 minutes on each side. Arrange beef medallions in a single layer on a large baking sheet lined with aluminum foil.
  3. Bake at 400° for 6 to 10 minutes or until desired degree of doneness. Serve with Olive-Herb Relish.
  4. *Ask your butcher to cut 3-oz. petit beef fillets (medallions) from the slender end of several tenderloins. This will ensure that you end up with 16 medallions not over 3 oz. each.
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