Beef Medallions with Horseradish Sauce

Beef Medallions with Horseradish Sauce

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From: Diabetic Living Magazine

Tenderized medallions of beef sprinkled with a lemon-pepper seasoning are cooked in a hot skillet and served with a pungent, Greek yogurt-based horseradish sauce. Ready in under 15 minutes, this main dish is a great choice for special occasions.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 20 ounces boneless beef shoulder tenders
  • ½ teaspoon lemon-pepper seasoning or freshly ground black pepper
  • 2 teaspoons olive oil
  • ½ cup plain fat-free Greek yogurt
  • 2 tablespoons prepared horseradish
  • ⅛ teaspoon salt
  • ½ to 2 teaspoons fat-free milk


  • Prep

  • Ready In

  1. 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 ¼ inch thick. Discard plastic wrap. Sprinkle beef with lemon-pepper seasoning.
  2. 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.
  3. For horseradish sauce, stir together the yogurt, horseradish and salt. Add the milk, ½ teaspoon at a time, until desired consistency. Divide beef evenly among four serving plates and serve with the horseradish sauce.

Nutrition information

  • Serving size: 3½ ounces cooked meat and 2 tablespoons sauce
  • Per serving: 243 calories; 11 g fat(3 g sat); 0 g fiber; 2 g carbohydrates; 32 g protein; 14 mcg folate; 81 mg cholesterol; 2 g sugars; 1 IU vitamin A; 2 mg vitamin C; 45 mg calcium; 3 mg iron; 198 mg sodium; 488 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 4½ lean protein, 1 fat

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