Samsung Food
Log in
Use App
Log in
Beef Tenderloin with Roasted Cauliflower-Pomegranate Salad
1/4
Beef Tenderloin with Roasted Cauliflower-Pomegranate Salad
2/4
Beef Tenderloin with Roasted Cauliflower-Pomegranate Salad
3/4
Beef Tenderloin with Roasted Cauliflower-Pomegranate Salad
4/4
Leave a note
Elise Coop
By Elise Coop

Beef Tenderloin with Roasted Cauliflower-Pomegranate Salad

This juicy beef tenderloin is brightened by a tangy cauliflower-pomegranate salad. It is sure to satisfy any crowd and the best part is you only need one dish!
Updated at: Thu, 17 Aug 2023 13:14:30 GMT

Nutrition balance score

Good
Glycemic Index
31
Low
Glycemic Load
4
Low

Nutrition per serving

Calories725.5 kcal (36%)
Total Fat55.1 g (79%)
Carbs11.4 g (4%)
Sugars3.4 g (4%)
Protein45.1 g (90%)
Sodium816.4 mg (41%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Heat oven to 475 degrees F. Place the beef on a large rimmed baking sheet. Rub with 1 tablespoon olive oil, salt, and pepper. Bake at 475 degrees F for 12 minutes.
Step 2
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, 18 more minutes (for medium-rare) or until meat reached desired degree of doneness.
Step 3
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.
View on themeatstore.com.au
Support creators by visiting their site 😊

Notes

0 liked
0 disliked
There are no notes yet. Be the first to share your experience!