There are certain recipes that look like you spent hours in the kitchen, but secretly rely on just a handful of really good ingredients. These Garlic & Herb Stuffed Tenderloin Medallions are exactly that kind of recipe.

The beef is opened into thin swirls, seasoned generously, then layered with garlic, fresh parsley, and sweet roasted red peppers. Once everything is rolled back together and seared in a hot pan, you get the prettiest medallions with layers of color and flavor in every slice.

And then there’s the sauce. The same pan gets a little more garlic and parsley, plus chicken bone broth that reduces into a simple, glossy jus. It picks up all those browned bits from the beef, which means absolutely nothing good gets left behind.

I love this for a holiday dinner, date night, or anytime you want to serve something that feels special without making the entire evening about cooking. Add mashed potatoes, roasted vegetables, or a big green salad and dinner is done.

Scroll down for the full recipe and make these for someone you really want to impress.

Garlic & Herb Stuffed Tenderloin Medallions with Red Pepper Jus

Beef tenderloin medallions stuffed with roasted red peppers, fresh parsley, and garlic, pan-seared until beautifully browned, then finished with a simple, savory pan jus.

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Ingredients Method Notes

Ingredients

  

For the Stuffed Tenderloin Medallions

• 1 lb beef tenderloin
• ½ cup roasted red bell pepper chopped
• ½ cup fresh parsley chopped
• 2 –3 garlic cloves minced
• Salt and pepper to taste
• 3 –4 toothpicks

For the Pan Jus

• ½ cup chicken bone broth
• Remaining minced garlic and parsley from the filling as needed

Method

 

1. Slice the tenderloin into medallions and carefully cut each one into a swirl, opening it flat.
2. Season generously with salt and pepper.
3. Sprinkle with minced garlic, followed by parsley and roasted red bell pepper.
4. Roll each medallion back into a tight swirl and secure with a toothpick.
5. Sauté in a hot pan, turning to brown evenly on all sides.
6. Remove the medallions from the pan and set aside.
7. To the same pan, add the remaining garlic and parsley, then pour in the chicken bone broth.
8. Simmer until reduced by half, creating a rich, glossy sauce.
9. Spoon the sauce over the medallions and serve immediately.

Notes

• Get a Good Sear. Make sure your pan is hot before adding the beef. That deep golden crust adds so much flavor to the finished dish.
• Entertaining Tip: Prepare and roll the medallions ahead of time, refrigerate them, then sear and finish the sauce shortly before serving.

WATCH IT COME TOGETHER

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A post shared by ANDREA DE NIEMEYER (@lekitchenbyad)

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If you make this recipe, I’d love to hear what you think. Leave a comment below and let me know how it turned out or any personal touches you added along the way.


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