Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Cut the tenderloin across the grain into medallions about 2 cm thick. Halve the tomatoes, finely chop the garlic, and chop the rosemary. Season the meat with 2 g of salt and the pepper.
Sear the tenderloin
Heat half the olive oil in a large skillet over medium-high heat. Arrange the medallions in a single layer and sear for 2 to 3 minutes per side, until golden brown. Transfer them to a plate; they should reach an internal temperature of 63 °C, then rest for 3 minutes.
Heat the beans with the tomatoes
Add the remaining olive oil, garlic, and rosemary to the same skillet. Stir for 20 seconds, then add the tomatoes and the remaining 1 g of salt. Cook for 3 minutes, until the cut sides of the tomatoes soften and begin to release their juices.
Finish the dish
Add the drained beans and stir to combine. Heat for 3 minutes, then stir in the spinach and let it wilt for about 1 minute. Return the tenderloin and any juices from the plate to the skillet and heat everything together for 1 minute. Remove from the heat, stir in the lemon juice, and serve hot.
