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Beef Tenderloin with Tahini And Roasted Cauliflower

https://pixabay.com/en/rib-beef-grid-steak-fiorentina-1383427/

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.
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Beef Tenderloin with Tahini And Roasted Cauliflower
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