Beef Tenderloin with Roasted Cauliflower-Pomegranate Salad

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Beef Tenderloin with Roasted Cauliflower-Pomegranate Salad

Cooking time: 1 hour

Servings 6

Main dish for your festive table may be hot and delicious beef tenderloin served with unusual cauliflower-pomegranate salad. Moreover, it’s well-known that meat with vegetables matches each other perfectly. So, this course will satisfy any guest.

Filet of beef

3,6 pounds
Olive oil

6 tbsp.
Freshly ground pepper

1 tsp.
Cauliflower

1 head
Salt

2 tsp.
Shallots

5 pcs.
Fresh lemon juice

2 tbsp.
Whole-grain Dijon mustard

2 tsp.
Baby kale

1 package
Pomegranate seeds

tsp.

Calories

281 kcal
Protein

10 g
Fat

19 g
Carbohydrates

20 g

Start cooking with preheating oven to 475F. Meanwhile take the filet of beef and apply on it mixed only 1tbs of olive oil, 1 tbs of salt and ½ of pepper. Then arrange filet on a pan or baking sheet and leave it in an oven least for 12-15 minutes.
Next step is chopping shallot onion and cauliflower for the salad in any way you like. Mix chopped ingredients with 2 tbs of olive oil, 1 tbs of kosher salt and ½ of freshly ground pepper.
Now add our vegetable salad all over the baking sheet, try not to cover the filet and continue baking for 18 minutes more. Don’t forget to toss salad until beef will reach desired roast.
Meanwhile, prepare sauce for our baked vegetable salad. In a small sauce bowl mix 3 tbs of olive oil, 1 tbs of fresh lemon juice, 2 tbs of Dijon mustard then season it with some kosher salt and freshly ground pepper to taste. Also peel the pomegranate.
As soon as the beef filet is ready you can remove it from the oven and baking sheet. Wrap up filet with foil and leave it for 15-20 minute. Meantime, mix hot vegetable salad with sauce and pomegranate seeds.
Finally, you can unwrap and slice the beef. Arrange vegetable salad and sliced fillet on a plate.