Beef Medallions with Horseradish Sauce
Cut beef crosswise into 1-inch slices. Place each slice between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound beef to 1/4 inch thick. Discard plastic wrap. Sprinkle beef with lemon-pepper seasoning.Advertisement
In a very large skillet heat oil over medium-high heat. Cook beef in hot oil for 4 to 6 minutes or until medium, turning once halfway through cooking.
For horseradish sauce, stir together the yogurt, horseradish and salt. Add the milk, 1/2 teaspoon at a time, until desired consistency. Divide beef evenly among four serving plates and serve with the horseradish sauce.
4 1/2 lean protein, 1 fat