Beef Tenderloin with Roasted Cauliflower and Spinach Salad
Photography Courtesy Culinary.net
Featured in Summer 2023
Ingredients
1 beef tenderloin (4 pounds), wrapped with butcher’s twine
4 tablespoons olive oil
2 teaspoons ground black pepper
1 head cauliflower, broken into florets
5 shallots, quartered
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons olive oil
3 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon ground black pepper
1 package (5½-ounces) fresh baby spinach
Dried cranberries
Instructions
- Preheat oven to 475°F. Place beef on a baking sheet. Rub 4 tablespoons olive oil and 2 teaspoons pepper into beef. Bake 12 minutes.
- In a large bowl toss cauliflower, shallots, 1 teaspoon salt, and 1 teaspoon pepper to combine. Scatter vegetables around beef and bake 18 to 25 minutes or until desired doneness is reached. Let meat rest 15 minutes covered in foil.
- In a medium bowl whisk 3 tablespoons olive oil, lemon juice, mustard, and remaining salt and pepper until combined. Add spinach; stir until combined.
- Serve by layering spinach, cauliflower, shallots, and then sliced tenderloin. Garnish with dried cranberries. Makes 4 to 6 servings.
Recipe courtesy Culinary.net
