Name: Seared Beef Medallions with Roasted Zucchini and Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Beef Tenderloin; 1 medium Zucchini; 1 medium Red Bell Pepper; 1.75 teaspoons Olive Oil; 1 clove Garlic; 1 sprig Fresh Rosemary

Nutrition

Per serving

391 calories

Protein: 48g; 50% of calories
Carbs: 15g; 15% of calories
Fat: 15g; 35% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F.
Chop the zucchini and red bell pepper into bite-sized chunks and place them on a parchment-lined baking sheet.
Drizzle the vegetables with half of the olive oil and a pinch of salt and pepper.
Roast the vegetables for 18 minutes until they are tender and slightly caramelized.
Season the beef medallions with salt, pepper, and minced garlic.
Heat the remaining olive oil in a heavy skillet over medium-high heat.
Sear the beef for 3 to 4 minutes per side for a perfect medium-rare, adding the rosemary sprig to the pan during the last minute of cooking.
Remove the beef from the heat and let it rest for 5 minutes to keep it juicy before serving alongside the roasted vegetables.

Nutrition

Ingredients

Instructions

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