This beef tenderloin with tahini and roasted cauliflower recipe is lightening with a tangy cauliflower-pomegranate salad. It is sure to satisfy any crowd and the best part is you only need one dish.
Have This!
- A whole filet of beef
- Six tbsp. olive oil
- Two tsp. Kosher salt
- A tsp. Freshly ground pepper
- One head cauliflower
- A tsp tahini
- Five large shallots
- Two tbsp. fresh lemon juice
- Two tsp. whole-grain Dijon mustard
- A package baby kale
- Half c. pomegranate seeds
Do This!
- Heat oven to 475 degrees F. Place the beef on a large rimmed baking sheet. Rub with a tablespoon olive oil, tahini, salt, and pepper. Bake at 475 degrees F for 12 minutes.
- Meanwhile, toss two 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.
- Remove beef from pan and cover with foil; let stand 15 minutes. Whisk together remaining three tablespoons olive oil, lemon juice, and mustard; season with salt and pepper to taste.
- Stir kale into a hot pan with vegetables. Drizzle with olive oil mixture and sprinkle with pomegranate seeds. Slice beef and serve with cauliflower pomegranate salad.
Summary
Recipe Name
Beef Tenderloin with Tahini And Roasted Cauliflower
Author Name
TM
Published On
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Cook Time
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