NUTRITION

SERVINGS

INGREDIENTS

5 oz Beef Tenderloin Medallions

1/4 cup Non-fat Greek Yogurt

1.5 cups Broccoli Florets

1/2 cup sliced Red Bell Pepper

1 tsp Olive Oil

1 tbsp Fresh Dill

2 tsp Lemon Juice

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets and sliced bell peppers with half of the olive oil and a pinch of sea salt.

• 3

  Spread the vegetables on the baking sheet and roast for 15 to 20 minutes until tender and slightly charred.

• 4

  In a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, and chopped fresh dill to create the sauce.

• 5

  Season the beef medallions with salt and pepper on both sides.

• 6

  Heat the remaining olive oil in a cast-iron skillet over medium-high heat.

• 7

  Sear the beef for 3 to 4 minutes per side for medium-rare, or until it reaches your desired level of doneness.

• 8

  Plate the seared beef with the roasted vegetables and finish with a generous spoonful of the cooling herb yogurt sauce.