Beef Medallions with Roasted Root Vegetables and Yogurt-Mustard Sauce

Preheat the oven to 200°C (400°F). In a bowl, toss the carrots, parsnips, and onions with 15 ml of olive oil, salt, pepper, and thyme. Spread evenly on a baking sheet in a single layer and roast for 25–30 minutes until tender and lightly caramelized.

While the vegetables are roasting, prep the medallions: pat dry with paper towels if needed, and season with salt and pepper. In a very hot skillet or grill pan (dry or with 5 ml of olive oil), quickly sear the medallions for 1.5–2 minutes per side for medium doneness, or until cooked to your liking. Let the meat rest for 3–4 minutes.

Make the sauce: combine the yogurt, mustard, lemon juice, finely chopped parsley, and a small minced garlic clove (to taste). Taste and add salt if needed.

To serve: plate a portion of the roasted root vegetables alongside 2 medallions. Drizzle a little sauce over the meat and veggies or serve it on the side. Garnish with fresh parsley.