Seared Beef Medallions with Roasted Veggie Medley 🥩🍆
A protein-packed plate bursting with color and clean flavor!
Table of Contents
📝 Ingredients:
2 small beef medallions or tenderloin cuts
1 small zucchini, chopped
1 small eggplant, sliced
½ cup cherry tomatoes
½ cup sautéed spinach
1 tbsp olive oil
Salt & pepper, to taste
½ tsp Italian seasoning
Optional: garlic powder, balsamic glaze for drizzle
🍽 Directions:
1️⃣ Roast the Eggplant:
Preheat oven to 425°F (220°C). Brush eggplant slices with olive oil, sprinkle with salt and Italian seasoning. Roast for 20–25 minutes, flipping halfway through.
2️⃣ Sauté the Zucchini:
In a skillet over medium heat, cook chopped zucchini with a drizzle of olive oil, salt, and pepper for 6–8 minutes until tender and lightly golden.
3️⃣ Cook the Beef Medallions:
Season beef with salt, pepper, and garlic powder. Sear in a hot pan for 3–4 minutes per side (for medium doneness). Let rest 5 minutes before slicing or serving whole.
4️⃣ Sauté Spinach & Warm Tomatoes:
In the same pan, wilt spinach for 1–2 minutes and toss in cherry tomatoes until slightly blistered.
5️⃣ Plate It Up:
Arrange beef, zucchini, eggplant, sautéed spinach, and cherry tomatoes on a plate. Optional drizzle of balsamic glaze or squeeze of lemon.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Calories: ~480 per serving | Protein: ~40g per serving
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