Beef Medallions with Horseradish Sauce, Celery, and Mushrooms

Staff Writer
Beef Medallions with Horseradish Sauce, Celery, and Mushrooms
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
348
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.

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.

Nutritional Facts

Total Fat
18g
28%
Sugar
4g
N/A
Saturated Fat
4g
21%
Cholesterol
81mg
27%
Protein
36g
72%
Carbs
11g
4%
Vitamin A
30µg
3%
Vitamin B12
6µg
94%
Vitamin B6
0.9mg
47.5%
Vitamin C
52mg
87%
Vitamin E
1mg
6%
Vitamin K
125µg
100%
Calcium
50mg
5%
Fiber
3g
13%
Folate (food)
66µg
N/A
Folate equivalent (total)
66µg
17%
Iron
4mg
23%
Magnesium
59mg
15%
Monounsaturated
8g
N/A
Niacin (B3)
9mg
43%
Phosphorus
380mg
54%
Polyunsaturated
4g
N/A
Potassium
924mg
26%
Riboflavin (B2)
0.6mg
34.1%
Sodium
218mg
9%
Thiamin (B1)
0.3mg
16.9%
Trans
0.3g
N/A
Zinc
6mg
42%