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Beef Medallions with Horseradish Sauce
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.”
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
1Cut 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.
2In 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.
3For 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.