Rachael Ray Makes Greek Beef Tenderloin In Togas
These pockets of goodness wow a crowd. Ingredients 5 tablespoons EVOO - Extra Virgin Olive Oil, divided plus additional for drizzling 4 beef tenderloin medallions (each about 6 to 8 ounces and no more than 1 to 1 1/2 inches thick) Salt and pepper 1 small to medium onion, finely chopped 2 cloves garlic, finely chopped or grated 1 pound spinach, woody stems removed and chopped A fe…