Beef Tenderloin with Roasted Cauliflower-Pomegranate Salad

Method

• 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.