Balsamic Beef Medallions with Rosemary Parsnip Purée & Roasted Garlic Green Beans

01 Dec Balsamic Beef Medallions with Rosemary Parsnip Purée & Roasted Garlic Green Beans

This comforting, nutrient-rich meal delivers deep winter flavor and balanced nourishment. Grass-fed beef provides protein and iron to support energy and metabolism, parsnips add a subtly sweet and creamy base rich in prebiotic fiber, and roasted garlic green beans offer antioxidants and crunch for the perfect seasonal trio.

INGREDIENTS:

Balsamic Beef Medallions

• 1 lb Grass-Fed Beef Medallions or Tenderloin Slices
  
• 1 Tbsp Olive Oil or Avocado Oil
  
• 2 Tbsp Balsamic Vinegar
  
• 1 Tbsp Coconut Aminos
  
• 2 Garlic Cloves, minced
  
• 1 tsp Fresh Thyme, chopped
  
• ½ tsp Sea Salt
  
• ¼ tsp Black Pepper
  

Rosemary Parsnip Purée

• 3 Large Parsnips, peeled and chopped (about 4 cups)
  
• 1 Tbsp Olive Oil or Ghee
  
• 1 Garlic Clove, minced
  
• ¼ cup Coconut Milk
  
• 1 tsp Fresh Rosemary, finely chopped
  
• Sea Salt and Pepper to taste
  

Roasted Garlic Green Beans

• 4 cups Fresh Green Beans, trimmed
  
• 1 Tbsp Olive Oil
  
• 2 Garlic Cloves, sliced thin
  
• Sea Salt to taste

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INSTRUCTIONS:

Make the Beef Medallions

1. Whisk balsamic vinegar, coconut aminos, garlic, thyme, salt, and pepper in a small bowl.
   
2. Marinate beef in the mixture for at least 20 minutes (or up to 2 hours in the fridge).
   
3. Heat oil in a skillet over medium-high heat. Sear medallions 2–3 minutes per side until browned and cooked to desired doneness. Set aside to rest.
   

Prepare the Parsnip Purée

1. Steam or boil parsnips until tender, about 12–15 minutes.
   
2. In a saucepan, heat olive oil or ghee and sauté garlic until fragrant.
   
3. Add cooked parsnips, coconut milk, rosemary, salt, and pepper. Blend or mash until smooth and creamy.
   

Roast the Green Beans

1. Preheat oven to 400°F.
   
2. Toss green beans with olive oil, garlic, and salt.
   
3. Spread evenly on a baking sheet and roast for 15 minutes until tender and slightly crisp.

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Assemble and Serve

Plate the rosemary parsnip purée as the base, top with balsamic beef medallions, and serve alongside roasted garlic green beans.

This December dish is hearty, grounding, and Paleo-approved. It’s perfect for cozy evenings when you want to nourish your body and support your metabolism through the winter season.