We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Beef Medallions & Scallion Salsa Verde
with Potatoes & Broccoli
40 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 740 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Pan-seared beef medallions get a bright, aromatic lift from an Italian-style green sauce—made with scallions, garlic, lemon, and a dash of red pepper.
Get Cooking
fresh
ingredients
Title
-
4 Beef Medallions
- 2 Russet Potatos
- ½ lb Broccoli
- 2 Scallions
- 1 Lemon
- 1 Red Onion
- 1 clove Garlic
- ¼ tsp Crushed Red Pepper Flakes
-
1 Tbsp Weeknight Hero Spice Blend (Garlic Powder, Onion Powder, Smoked Paprika, & Whole Dried Parsley)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the vegetables:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large pieces, keeping the florets intact. Peel the onion and cut into 1/2-inch-wide wedges. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch-thick pieces.
2
Roast the vegetables:
Line a sheet pan with aluminum foil. Place the broccoli pieces, onion wedges, and sliced potatoes on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Prepare the remaining ingredients:
While the vegetables roast, cut off and discard the root ends of the scallions; thinly slice. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.
4
Make the salsa verde:
While the vegetables continue to roast, in a bowl, combine the sliced scallions, lemon zest, the juice of 2 lemon wedges, 3 tablespoons of olive oil, as much of the garlic paste as you’d like, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Stir to combine and season with salt and pepper to taste.
5
Cook the beef:
While the vegetables continue to roast, pat the beef dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef and cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate and let rest for at least 5 minutes.
6
Finish the vegetables & serve your dish:
Evenly top the roasted vegetables with the juice of the remaining lemon wedges. Serve the rested beef with the finished vegetables. Top the beef with the salsa verde. Enjoy!
1
Prepare the vegetables:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large pieces, keeping the florets intact. Peel the onion and cut into 1/2-inch-wide wedges. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch-thick pieces.
2
Roast the vegetables:
Line a sheet pan with aluminum foil. Place the broccoli pieces, onion wedges, and sliced potatoes on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Prepare the remaining ingredients:
While the vegetables roast, cut off and discard the root ends of the scallions; thinly slice. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.
4
Make the salsa verde:
While the vegetables continue to roast, in a bowl, combine the sliced scallions, lemon zest, the juice of 2 lemon wedges, 3 tablespoons of olive oil, as much of the garlic paste as you’d like, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Stir to combine and season with salt and pepper to taste.
5
Cook the beef:
While the vegetables continue to roast, pat the beef dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef and cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate and let rest for at least 5 minutes.
6
Finish the vegetables & serve your dish:
Evenly top the roasted vegetables with the juice of the remaining lemon wedges. Serve the rested beef with the finished vegetables. Top the beef with the salsa verde. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered