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Beef Medallions & Scallion Salsa Verde
with Potatoes & Broccoli
Whole30®
-
Time40 min
-
Servings2
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NutritionEst. 740 calories
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.
This recipe has been approved by Whole30®. To learn more about their guidelines, visit Whole30.com. In week seven of our eight weeks of Whole30® approved recipes, 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.
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fresh
ingredients
Title
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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
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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!
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