Name: Seared Lean Beef Medallions with Roasted Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.35 oz Beef Tenderloin Medallions; 1.75 cups sliced Zucchini; 1 tsp Extra Virgin Olive Oil; 1/4 tsp Garlic Powder; Salt and Black Pepper to taste

Seared Lean Beef Medallions with Roasted Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef Medallions with Roasted Zucchini

Pan-seared beef tenderloin medallions and herb-roasted zucchini rounds finished with a savory golden-brown crust.

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NUTRITION

Protein

42.1g

Fat

14.1g

Carbs

6.7g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Beef Tenderloin Medallions

1.75 cups sliced Zucchini

1 tsp Extra Virgin Olive Oil

1/4 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2
Toss the zucchini rounds in a small bowl with half of the olive oil, a pinch of salt, and black pepper.
3
Spread the zucchini in a single layer on the baking sheet and roast for 15 to 18 minutes until tender.
4
Pat the beef medallions dry with a paper towel and season both sides with garlic powder, salt, and pepper.
5
Heat the remaining olive oil in a cast-iron or heavy stainless steel skillet over medium-high heat.
6
Once the pan is shimmering, sear the beef for 3 to 4 minutes per side to achieve a golden-brown crust and medium-rare internal temperature.
7
Transfer the beef to a plate and let it rest for 5 minutes before serving alongside the roasted zucchini.