Beef Tenderloin with Roasted Cauliflower-Pomegranate Salad

Source: Marian Cooper Cairns – Country Living 

INGREDIENTS 

• 1 (2-2 ½ pound) trimmed and tied whole beef fillet 

• 6 Tbsp. olive oil, divided 

• 2 tsp. kosher salt 

• 1 tsp. pepper 

• 1 head cauliflower, separated into florets 

• 5 large shallots, peeled and quartered 

• 2 Tbsp. lemon juice 

• 2 tsp. whole-grain Dijon mustard 

• 5-ounces baby kale 

• ½ C pomegranate seeds 

Number of Servings: 8

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DIRECTIONS

1. Preheat oven to 475 degrees. 

2. Place the beef on a large, rimmed baking sheet. Rub with 1 Tbsp. olive oil, salt and pepper. Bake for 12 minutes. 

3. Toss cauliflower, shallots, and 2 Tbsp. olive oil together.  

4. Add vegetables around the beef in the pan, and continue cooking for 18 more minutes, or until meat has reached desired level of doneness, stir vegetables halfway through. 

5. Remove beef from pan, cover with foil, and let stand for 15 minutes. 

6. Whisk remaining olive oil, lemon juice, mustard, and salt and pepper as desired, together. 

7. Stir kale into hot pan with vegetables, allowing to wilt slightly. 

8. Drizzle pan with vegetables with olive oil mixture and sprinkle with pomegranate seeds. 

9. Slice beef, serve with cauliflower salad, and enjoy! 

Prep Time: 20 min

Cook Time: 35 min

Total Time: 55 min

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NUTRITIONAL INFORMATION

Calories – 363.55 kCal – 18.20% DV

Sodium –  699.43mg – 29.10% DV 

Total Fat – 20.99g – 32.30% DV

Saturated Fat – 5.42g

Trans Fat – 0.48g

Protein – 37.25g – 74.50% DV

Cholesterol – 102.06mg – 34.00% DV

Total Carbohydrates – 8.48g – 2.80% DV

(Per Serving)

*DV = Daily Value 

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