Made this Beef Tenderloin with Roasted Cauliflower Pomegranate Salad on my cooktop using natural gas! I love #cookingwithgas because gas gives you more control when cooking and the flames serve as a visual guide! @aga_natgas
RECIPE BELOW :
1 whole filet of beef
6 tablespoon olive oil
2 teaspoon Kosher salt
1 teaspoon Freshly ground pepper
1 head cauliflower
5 large shallots
2 tablespoon fresh lemon juice
2 teaspoon whole-grain Dijon mustard
1 package baby kale
1/2 cup pomegranate seeds
Heat oven to 475°. Place the beef on a large rimmed baking sheet. Rub with 1 tablespoon olive oil, salt and pepper. Bake at 475° for 12 minutes.
Meanwhile, toss 2 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. Cook for 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 3 tablespoons olive oil, lemon juice, and mustard; season with salt and pepper to taste. Stir kale into hot pan with vegetables. Drizzle with olive oil mixture and sprinkle with pomegranate seeds. Slice beef and serve with cauliflower pomegranate salad. #sponsored #evseats