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Tuscan-Style Parmesan & Spinach Tenderloin Medallions

Tender beef medallions rolled with Parmesan, spinach, and sun-dried tomatoes, pan-seared until beautifully browned, and finished with a savory bone broth reduction.
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Ingredients Method Notes

Ingredients
  

For the Tenderloin Medallions
  • 1 lb beef tenderloin
  • ½ cup Parmesan cheese
  • ½ cup spinach
  • ½ cup sun-dried tomatoes
  • 3 –4 toothpicks
  • Salt and pepper to taste
For the Pan Sauce
  • ½ cup chicken bone broth

Method
 

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

Notes

  • Roll the tenderloin tightly so the filling stays neatly tucked inside while the medallions cook.
  • For the best presentation, remove the toothpicks before serving and spoon the warm pan reduction over the medallions just before bringing them to the table.
  • This is the kind of recipe that feels special enough for holiday entertaining or a dinner party but still works beautifully for an elevated dinner at home.