Beef Tenderloin with Roasted Cauliflower and Spinach Salad
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.