Beef Medallions with Horseradish Sauce, Celery, and Mushrooms
Beef shoulder petite tender, also called beef shoulder tender, is cut from the chuck of the animal. Petite tenders are similar in shape to beef tenderloin but smaller. They’re tender, flavorful, and economical. Recipe courtesy of Better Homes and Gardens Skinny Dinners.
Per Serving: 310 cal., 14 g fat (3 g sat. fat), 80 mg chol., 286 mg sodium, 9 g carb., 3 g fiber, 36 g pro.
Excerpted from BETTER HOMES AND GARDENS SKINNY DINNERS © 2014 by Better Homes and Gardens. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
- 4 5-ounce beef shoulder petite tenders, cut 1 inch thick
- ½ Teaspoon Montreal steak seasoning
- Nonstick cooking spray
- ½ Cup fat free plain Greek yogurt
- 1 Tablespoon prepared horseradish
- 1 Tablespoon olive oil
- 1 clove garlic, minced
- 8 Ounces fresh Brussels sprouts, trimmed and sliced
- ¾ Cup celery, cut into 1/4 -inch diagonal slices
- 1/8 Teaspoon salt
- 8 Ounces fresh button mushrooms, sliced (2 1/2 cups)
- 2 Tablespoons chopped walnuts, toasted
- 1 Tablespoon chopped fresh Italian parsley
Sprinkle the beef with the steak seasoning. Coat a grill pan with some nonstick spray. Heat the pan over medium heat. Add the beef to the grill pan and grill 10 to 12 minutes for medium‑rare (145 degrees F), turning once.
For the sauce, in a small bowl whisk together the yogurt and horseradish.
Meanwhile, in a large skillet heat the oil over medium‑high heat. Cook the garlic for 30 seconds; add the Brussels sprouts, celery, and salt; cook and stir for 2 minutes. Add the mushrooms and continue to cook 2 to 3 minutes more or until the celery is crisp‑tender.
Spoon the vegetable mixture onto serving plates. Slice the steak, if desired, and place on the vegetables. Top with the horseradish sauce. Sprinkle with some walnuts and chopped parsley.