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! 🍽✨
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!
Cut each tenderloin medallion into a swirl, gently unrolling it to create a thin, flat sheet.
Season with salt and pepper.
Layer on the Parmesan, spinach, and sun-dried tomatoes.
Roll it back up tightly to recreate the swirl and secure with a toothpick.
Sauté the medallions on all sides until beautifully browned.
Remove from the pan, pour in the bone broth, and simmer until it reduces by half.
Spoon the glossy, savory reduction over the medallions and serve immediately.