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Beef Tenderloin with Roasted Cauliflower-Pomegranate Salad
This juicy beef tenderloin is brightened by a tangy cauliflower-pomegranate salad. It is sure to satisfy any crowd and you only need one dish!
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 20 min👤 Marian Cooper Cairns📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- pan
- whisk
📝 Preparation Steps
1
Heat oven to 475°F. Place the beef on a large rimmed baking sheet. Rub with 1 tablespoon olive oil, salt, and pepper. Bake at 475°F for ⏱️ 12 minutes.
2
Meanwhile, toss 2 tablespoons oil with cauliflower and shallots; season with additional salt and pepper. Quickly scatter vegetables around beef in the pan and continue to bake, stirring vegetables once, 18 more minutes (for medium-rare) or until meat reached desired degree of doneness.
large shallots, peeled and quartered5
3
Remove beef from pan and cover with foil; let stand ⏱️ 15 minutes. Whisk together remaining 3 tablespoons olive oil, lemon juice, and mustard; season with salt and pepper to taste. Stir kale into hot pan with vegetables. Drizzle with olive oil mixture and sprinkle with pomegranate seeds. Slice beef and serve with cauliflower pomegranate salad.
Nutrition Facts
calories
391 calories
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