Beef Tenderloin with Roasted Cauliflower “Steak”
Ingredients icon 8 Ingredients
Servings icon Makes 4 servings
Time icon 50 minutes


  • 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

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 1/2 teaspoon dried minced onion

  • 1/2 teaspoon granulated garlic


  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. 

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

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

  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.

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

Nutrition Information

Nutrition information per serving: 298 calories; 16 g fat (4 g saturated fat; 8 g monounsaturated fat); 87 mg cholesterol; 729 mg sodium; 10 g carbohydrate; 3.2 g fiber; 29 g protein; 5.3 mg niacin; 0.7 mg vitamin B6; 3.9 mcg vitamin B12; 3.7 mg iron; 23.9 mcg selenium; 4.0 mg zinc; 70.2 mg choline.

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