Beef Medallions with Horseradish Sauce, Celery, and Mushrooms

Beef Medallions with Horseradish Sauce, Celery, and Mushrooms
Staff Writer
Beef Medallions with Horseradish Sauce, Celery, and Mushrooms
BHG Skinny Dinners

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.

4
Servings
90
Calories Per Serving
Deliver Ingredients

Notes

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.

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
5g
7%
Saturated Fat
3g
13%
Cholesterol
5mg
2%
Carbohydrate, by difference
9g
7%
Protein
4g
9%
Vitamin A, RAE
165µg
24%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
232µg
100%
Calcium, Ca
107mg
11%
Choline, total
6mg
1%
Fiber, total dietary
2g
8%
Folate, total
40µg
10%
Iron, Fe
2mg
11%
Magnesium, Mg
42mg
13%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
53mg
8%
Selenium, Se
2µg
4%
Sodium, Na
147mg
10%
Water
108g
4%
Zinc, Zn
1mg
13%

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.