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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
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! 🍽✨
Chefadora AI has the answer - timers, swaps, step-by-step help.
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.
Ensure the medallions are tightly rolled to prevent the filling from spilling out during cooking.
Use freshly grated Parmesan for the best flavor.
If you prefer a thicker reduction, simmer the broth for a few extra minutes.
Can I use a different type of cheese?
Yes, you can substitute Parmesan with Pecorino Romano or Gruyere for a slightly different flavor profile.
What can I use instead of chicken bone broth?
You can use beef broth or vegetable broth as an alternative.
Can I prepare this dish ahead of time?
You can assemble the medallions ahead of time and refrigerate them. Cook and prepare the reduction just before serving.
What side dishes pair well with this recipe?
Mashed potatoes, roasted vegetables, or a fresh green salad are great accompaniments.
How do I ensure the medallions cook evenly?
Make sure to sauté them on all sides and use a meat thermometer to check for your desired doneness.
