Beef Tenderloin with Roasted Cauliflower “Steak”

Name: Beef Tenderloin with Roasted Cauliflower "Steak"
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: Tenderloin Steak (Filet Mignon); cauliflower; olive oil; horseradish sauce; salt; pepper; onion salt; granulated garlic

Two "steaks" in one recipe! Try these juicy Tenderloin Steaks with roasted cauliflower cut into "steak" portions.

Cook Time: 50 Minutes

Servings: 4

Ingredients: 8

Cook Mode

Ingredients

4 beef Tenderloin Steaks, cut 3/4" thick (about 4 ounces each)
1 large head cauliflower
2 tablespoons olive oil
2 tablespoons prepared creamy horseradish sauce

Rub:

1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon dried minced onion
1/2 teaspoon granulated garlic

Preparation

Step 1

Preheat the oven to 400°F. Trim leaves from cauliflower, leaving the stem intact. Cut cauliflower vertically from top through stem. Cut each half into two 3/4-inch slices, saving any florets or large pieces that remain.
Step 2

Place cauliflower on a sheet pan and drizzle both sides with olive oil.
Step 3

Combine Rub ingredients; sprinkle 1/2 teaspoon over both sides of cauliflower slices. Bake 40 minutes or until cauliflower is tender.

Cooking Tip: To reduce roasting time, cauliflower florets may be substituted for the steaks and roasted 25 to 35 minutes.
Step 4

After 15 minutes, heat a medium ovenproof skillet over medium-high heat until hot. Coat steaks on both sides with remaining 2-1/2 teaspoons rub. Brown steaks on both sides in skillet. Transfer skillet to oven; cook about 15 minutes for medium rare 145°F doneness.
Step 5

Carve steaks into thin slices. Serve steak slices on cauliflower steaks. Drizzle with prepared horseradish sauce.

Nutrition Information

298 Calories

0 %*

4g SAT FAT

0 %DV**

29g PROTEIN

0 %DV

3.7 mg IRON

0 %DV

4 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 298 Calories; 144 Calories from fat; 16g Total Fat (4 g Saturated Fat; 8 g Monounsaturated Fat;) 87 mg Cholesterol; 729 mg Sodium; 10 g Total Carbohydrate; 3.2 g Dietary Fiber; 29 g Protein; 3.7 mg Iron; 5.3 mg NE Niacin; 0.7 mg Vitamin B₆; 3.9 mcg Vitamin B₁₂; 4 mg Zinc; 23.9 mcg Selenium; 70.2 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.