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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.