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
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Beef Tenderloin with Tahini And Roasted Cauliflower
TM
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