Tell me why this looks like it walked out of a Michelin kitchen 😍👇 These tenderloin medallions are buttery, decadent, and stuffed with the dreamiest swirl of parmesan, spinach, and sun-dried tomatoes. Elegant enough for the holidays, easy enough for any night—and guaranteed to make your guests lose their minds. Who would you serve this to? Tag them! 🍽✨
Tuscan-Style Parmesan & Spinach Tenderloin Medallions
Tell me why this looks like it walked out of a Michelin kitchen. These tenderloin medallions are buttery, decadent, and stuffed with the dreamiest swirl of parmesan, spinach, and sun-dried tomatoes. Elegant enough for the holidays, easy enough for any night—and guaranteed to make your guests lose their minds. Who would you serve this to? Tag them!
Ingredients
Instructions
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Cut each tenderloin medallion into a swirl, gently unrolling it to create a thin, flat sheet.
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Season with salt and pepper.
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Layer on the Parmesan, spinach, and sun-dried tomatoes.
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Roll it back up tightly to recreate the swirl and secure with a toothpick.
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Sauté the medallions on all sides until beautifully browned.
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Remove from the pan, pour in the bone broth, and simmer until it reduces by half.
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Spoon the glossy, savory reduction over the medallions and serve immediately.
