Beef Tenderloin with Roasted Cauliflower Salad recipe

My family are honest critics, especially when it comes to dinner. We’ve had our fair share of recipe experiments, some triumphs, and some… well, let’s just say they were learning experiences. But this Beef Tenderloin with Roasted Cauliflower Salad? It was a unanimous hit. From the moment the aroma of roasting beef and caramelized cauliflower filled the kitchen, I knew we were onto something special. The tenderloin, cooked to a perfect medium-rare, practically melted in our mouths, and the roasted cauliflower salad, with its tangy lemon dressing and pops of sweetness, provided the ideal counterpoint. Even my veggie-skeptic son declared the cauliflower “actually good!” This isn’t just a meal; it’s an experience. It feels fancy enough for a special occasion but is surprisingly simple to prepare for a weeknight treat. If you’re looking for a dish that’s both impressive and approachable, look no further. This Beef Tenderloin with Roasted Cauliflower Salad is guaranteed to become a new favorite in your home, just like it has in ours.

Ingredients: What You’ll Need for Culinary Perfection

This recipe is all about showcasing quality ingredients. The beef tenderloin should be the star, so choose a good cut. Fresh, vibrant cauliflower is key for the salad. Here’s a breakdown of everything you’ll need:

For the Beef Tenderloin:

• Beef Tenderloin Roast: 2 lbs (about 1 kg), center-cut, trimmed of silver skin
• Olive Oil: 2 tablespoons, extra virgin
• Garlic: 3 cloves, minced
• Fresh Rosemary: 2 sprigs, finely chopped
• Fresh Thyme: 2 sprigs, finely chopped
• Salt: 1.5 teaspoons, kosher salt or sea salt
• Black Pepper: 1 teaspoon, freshly ground

For the Roasted Cauliflower Salad:

• Cauliflower: 1 large head (about 2 lbs), cut into florets
• Olive Oil: 3 tablespoons, extra virgin
• Red Onion: 1 medium, thinly sliced
• Dried Cranberries: ½ cup
• Toasted Almonds: ½ cup, slivered or roughly chopped
• Fresh Parsley: ¼ cup, chopped
• Lemon Juice: 3 tablespoons, freshly squeezed
• Dijon Mustard: 1 teaspoon
• Honey or Maple Syrup: 1 teaspoon (optional, for a touch of sweetness)
• Salt: ½ teaspoon, kosher salt or sea salt
• Black Pepper: ¼ teaspoon, freshly ground

Ingredient Notes and Substitutions:

• Beef Tenderloin: If you can’t find a center-cut tenderloin, a whole tenderloin will also work. You may need to adjust cooking time slightly depending on the thickness. For a more budget-friendly option, consider using sirloin steak, though the texture will be different.
• Fresh Herbs: Fresh rosemary and thyme are highly recommended for their aroma and flavor. If you must substitute, use dried herbs, but reduce the amount to 1 teaspoon each as dried herbs are more concentrated. You can also experiment with other herbs like oregano or sage.
• Olive Oil: Extra virgin olive oil adds flavor and is healthier. You can substitute with avocado oil or another neutral cooking oil if preferred.
• Garlic: Fresh garlic is best, but garlic powder can be used in a pinch (about 1 teaspoon).
• Cauliflower: You can use pre-cut cauliflower florets for convenience. Purple or Romanesco cauliflower would also be visually stunning in this salad.
• Red Onion: Shallots or white onion can be substituted for red onion.
• Dried Cranberries: Dried cherries, raisins, or chopped dried apricots would also work well.
• Toasted Almonds: Walnuts, pecans, or pine nuts can be used instead of almonds. Toasting nuts enhances their flavor – simply spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
• Fresh Parsley: Fresh cilantro or chives can be used as alternatives to parsley.
• Lemon Juice: Fresh lemon juice is crucial for the bright, tangy dressing. Bottled lemon juice can be used, but fresh is always better.
• Honey/Maple Syrup: This is optional but adds a subtle sweetness that balances the acidity of the lemon and mustard. You can omit it if you prefer a less sweet dressing.
• Salt and Pepper: Adjust salt and pepper to your taste throughout the recipe.

Instructions: Step-by-Step Guide to Culinary Success

This recipe is broken down into two main parts: preparing the beef tenderloin and roasting the cauliflower salad. Follow these steps carefully for delicious results.

Part 1: Preparing the Beef Tenderloin

1. Preheat Oven and Prep Beef: Preheat your oven to 425°F (220°C). Pat the beef tenderloin dry with paper towels. This helps create a nice sear.
2. Season the Beef: In a small bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Mix well to create a flavorful herb rub.
3. Massage the Herb Rub: Rub the herb mixture all over the beef tenderloin, ensuring it’s evenly coated.
4. Sear the Beef (Optional but Recommended): For extra flavor and a beautiful crust, sear the beef tenderloin before roasting. Heat a large oven-safe skillet (cast iron works great) over medium-high heat. Add a tablespoon of olive oil (if needed, as the rub already contains oil). Once the skillet is hot, sear the beef tenderloin on all sides until nicely browned, about 2-3 minutes per side. This step can be skipped if you prefer to go straight to roasting, but searing enhances the flavor and texture.
5. Roast the Beef: Place the skillet with the seared beef tenderloin (or just the seasoned tenderloin on a baking sheet if you skipped searing) in the preheated oven. Roast for 20-30 minutes, or until the internal temperature reaches your desired level of doneness. Use a meat thermometer to check the temperature at the thickest part of the tenderloin.
   • Rare: 125-130°F (52-54°C)
   • Medium-Rare: 130-135°F (54-57°C) (Recommended)
   • Medium: 135-140°F (57-60°C)
   • Medium-Well: 140-145°F (60-63°C)
   • Well-Done: 145°F+ (63°C+) (Not recommended for tenderloin as it can become dry)
6. Rest the Beef: Once the beef tenderloin reaches your desired temperature, remove it from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for 10-15 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.

Part 2: Roasting the Cauliflower Salad

1. Prepare Cauliflower and Onion: While the beef is roasting (or even slightly before), prepare the cauliflower. In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper. Spread the cauliflower and sliced red onion in a single layer on a large baking sheet.
2. Roast Cauliflower and Onion: Roast the cauliflower and red onion in the same oven (at 425°F/220°C) for 20-25 minutes, or until the cauliflower is tender and slightly caramelized, and the red onion is softened and slightly browned. Stir halfway through to ensure even roasting.
3. Prepare Lemon Dressing: While the cauliflower is roasting, prepare the lemon dressing. In a small bowl, whisk together lemon juice, Dijon mustard, honey or maple syrup (if using), salt, and pepper.
4. Assemble the Salad: Once the roasted cauliflower and red onion are slightly cooled, transfer them to a large bowl. Add dried cranberries, toasted almonds, and chopped parsley.
5. Dress the Salad: Pour the lemon dressing over the cauliflower salad and toss gently to combine. Taste and adjust seasoning if needed.

Part 3: Slicing and Serving

1. Slice the Beef Tenderloin: After the beef tenderloin has rested, slice it against the grain into 1/2-inch thick medallions.
2. Serve: Arrange the sliced beef tenderloin on a platter or individual plates. Spoon the roasted cauliflower salad alongside. Garnish with extra fresh parsley, if desired. Serve immediately and enjoy!

Nutrition Facts: Fueling Your Body with Deliciousness

This Beef Tenderloin with Roasted Cauliflower Salad is not only delicious but also packed with nutrients. Here’s a general overview of the nutritional information. Please note that these are estimates and can vary based on specific ingredients and portion sizes.

• Servings: Approximately 4-6 servings
• Calories per Serving (Estimated): 450-600 calories (depending on serving size and amount of olive oil used)

Approximate Nutritional Breakdown per Serving (Estimated):

• Protein: 40-50g (Excellent source of lean protein from beef tenderloin)
• Fat: 25-40g (Healthy fats from olive oil and almonds; varies depending on trim of beef)
• Saturated Fat: 8-12g (Varies depending on trim of beef)
• Cholesterol: 150-200mg (From beef tenderloin)
• Sodium: 500-700mg (Varies depending on salt usage)
• Carbohydrates: 20-30g (From cauliflower, cranberries, and small amount of honey/maple syrup)
• Fiber: 5-8g (Good source of fiber from cauliflower)
• Sugar: 10-15g (Naturally occurring sugars from cranberries and cauliflower, plus added sugar if using honey/maple syrup)
• Vitamins and Minerals: Excellent source of Vitamin C and Vitamin K from cauliflower, plus B vitamins, iron, potassium, and antioxidants.

Health Benefits:

• Lean Protein: Beef tenderloin is a lean source of protein, essential for muscle building and satiety.
• Fiber-Rich: Cauliflower provides dietary fiber, which aids in digestion and promotes gut health.
• Vitamins and Antioxidants: Cauliflower is rich in vitamins, especially Vitamin C and Vitamin K, and antioxidants that protect against cell damage.
• Healthy Fats: Olive oil and almonds provide healthy monounsaturated and polyunsaturated fats, beneficial for heart health.
• Lower in Carbohydrates: Compared to grain-based sides, roasted cauliflower is a lower-carb option, making this meal suitable for those watching their carbohydrate intake.

For more precise nutritional information, use a nutrition calculator app or website, inputting the specific brands and quantities of ingredients you use.

Preparation Time: Get Dinner on the Table Efficiently

This recipe is elegant and flavorful, but it doesn’t require hours in the kitchen. Here’s a breakdown of the preparation and cooking times:

• Prep Time: 20-25 minutes (Includes trimming beef, chopping vegetables, and making the dressing)
• Cook Time: 25-35 minutes (Beef roasting and cauliflower roasting time – can be done concurrently)
• Rest Time: 10-15 minutes (For beef tenderloin)
• Total Time: Approximately 55-75 minutes

Tips for Speeding Up Prep:

• Use Pre-cut Cauliflower Florets: Save time by purchasing pre-cut cauliflower florets.
• Mince Garlic in Advance: Mince garlic ahead of time, or use pre-minced garlic from a jar.
• Chop Herbs Quickly: Use kitchen shears to quickly chop fresh herbs.
• Make Dressing Ahead: The lemon dressing can be made a day or two in advance and stored in the refrigerator.
• Toast Almonds Ahead: Toast almonds in advance and store them in an airtight container.

While this recipe isn’t lightning-fast, it’s manageable for a weeknight dinner, especially if you do some prep work ahead of time. The impressive results are well worth the effort!

How to Serve Beef Tenderloin with Roasted Cauliflower Salad: Perfect Pairings and Presentation

This dish is versatile and can be served in various ways, making it suitable for both casual family meals and more formal gatherings.

Serving Suggestions:

• As a Complete Meal: The beef tenderloin and roasted cauliflower salad together make a satisfying and balanced meal. The salad provides vegetables and fiber, while the beef offers protein.
• Buffet Style: For a party or gathering, arrange sliced beef tenderloin on a platter and serve the roasted cauliflower salad in a separate bowl. This allows guests to serve themselves.
• Individual Plates: For a more formal presentation, plate individual servings of sliced beef tenderloin and a generous portion of the roasted cauliflower salad.

Side Dish Pairings (Optional):

While the roasted cauliflower salad already acts as a side, you could enhance the meal with additional sides if desired:

• Creamy Mashed Potatoes: Classic and comforting, mashed potatoes complement the richness of the beef.
• Roasted Asparagus: Simple roasted asparagus adds another green vegetable and is quick to prepare.
• Quinoa or Rice: If you prefer a grain-based side, quinoa or rice would work well.
• Green Salad: A simple green salad with a vinaigrette can provide a light and refreshing contrast.

Wine Pairings:

• Red Wine (for Beef Tenderloin):
  • Cabernet Sauvignon: A classic pairing for beef, Cabernet Sauvignon’s bold tannins and dark fruit flavors stand up well to the richness of the tenderloin.
  • Merlot: A softer red wine with plum and cherry notes, Merlot is a good choice if you prefer a less tannic wine.
  • Pinot Noir: A lighter-bodied red with earthy and red fruit notes, Pinot Noir can be a more elegant pairing, especially if the beef is cooked medium-rare.
• White Wine (for Cauliflower Salad):
  • Sauvignon Blanc: The bright acidity and citrus notes of Sauvignon Blanc complement the lemon dressing in the cauliflower salad.
  • Dry Rosé: A dry rosé with crisp acidity and red fruit flavors can be a versatile pairing for both the beef and the salad.

Presentation Tips:

• Garnish: Garnish the plated dish with fresh parsley sprigs or a sprinkle of extra chopped parsley for visual appeal.
• Slice Beef Nicely: Slice the beef tenderloin evenly and arrange the medallions attractively on the plate.
• Colorful Salad: The roasted cauliflower salad is already visually appealing with the white cauliflower, red onion, and cranberries. Ensure the ingredients are well distributed for a colorful presentation.
• Warm Plates: For a special touch, warm the plates before serving to keep the food warmer for longer.

Additional Tips for Perfect Beef Tenderloin with Roasted Cauliflower Salad

Here are 5 extra tips to ensure your recipe is a resounding success:

1. Invest in a Meat Thermometer: A meat thermometer is crucial for cooking beef tenderloin to the perfect level of doneness. Don’t rely on cooking time alone, as oven temperatures can vary. An instant-read thermometer is best for quick and accurate temperature readings.
2. Don’t Overcook the Beef: Beef tenderloin is best served medium-rare or medium. Overcooking will make it dry and tough. Err on the side of slightly undercooked, as the internal temperature will continue to rise slightly as it rests.
3. Roast Cauliflower Until Tender-Crisp: Roast the cauliflower until it’s tender and slightly caramelized, but still has a bit of bite. Over-roasted cauliflower can become mushy. Stirring halfway through ensures even roasting.
4. Taste and Adjust Seasoning: Always taste and adjust seasoning throughout the recipe. Especially with the lemon dressing, make sure the balance of lemon, salt, pepper, and sweetness is to your liking. You may need to add more lemon juice, salt, or honey depending on your preferences.
5. Make it Ahead (Partially): You can save time by prepping components of this recipe in advance. The cauliflower can be cut into florets and stored in the refrigerator a day ahead. The lemon dressing can also be made a day or two in advance. The beef tenderloin is best cooked fresh, but you can season it a few hours ahead and keep it refrigerated until ready to roast. Roast the cauliflower salad and beef tenderloin closer to serving time for the best quality.

FAQ: Your Questions Answered

Here are 5 frequently asked questions about making Beef Tenderloin with Roasted Cauliflower Salad:

Q1: Can I grill the beef tenderloin instead of roasting it in the oven?

A: Yes, grilling beef tenderloin is a fantastic option, especially in warmer months. Preheat your grill to medium-high heat. Sear the tenderloin over direct heat for 2-3 minutes per side to get a good crust, then move it to indirect heat to finish cooking to your desired internal temperature. Grilling will impart a smoky flavor.

Q2: Can I make this recipe vegetarian or vegan?

A: To make this recipe vegetarian, simply omit the beef tenderloin. The roasted cauliflower salad is delicious on its own as a main course or side dish. To make it vegan, ensure the honey or maple syrup in the dressing is maple syrup (or omit it entirely) and double-check that your Dijon mustard is vegan-friendly (most are).

Q3: Can I add other vegetables to the roasted cauliflower salad?

A: Absolutely! Feel free to customize the roasted cauliflower salad with other vegetables. Broccoli florets, Brussels sprouts, carrots, or bell peppers would all roast well alongside the cauliflower and red onion. Just adjust roasting time as needed depending on the vegetables you add.

Q4: How long does leftover beef tenderloin and roasted cauliflower salad last?

A: Leftover beef tenderloin should be stored in an airtight container in the refrigerator and is best consumed within 3-4 days. The roasted cauliflower salad can also be stored in an airtight container in the refrigerator for 3-4 days. The salad may soften slightly as it sits, but the flavor will still be delicious. Reheat the beef gently in the oven or microwave to avoid drying it out. The salad can be enjoyed cold or at room temperature.

Q5: Can I use frozen cauliflower for this recipe?

A: Fresh cauliflower is recommended for the best texture in roasted cauliflower salad. However, you can use frozen cauliflower florets in a pinch. Thaw the frozen cauliflower completely and pat it very dry with paper towels before roasting. Frozen cauliflower tends to release more moisture, so it may not caramelize as well as fresh cauliflower. You may need to roast it for a slightly longer time to achieve desired tenderness.

This Beef Tenderloin with Roasted Cauliflower Salad recipe is truly a winner. It’s flavorful, elegant, relatively easy to prepare, and offers a wonderful balance of textures and tastes. Enjoy creating this culinary delight and sharing it with your loved ones!

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