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
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.
Place cauliflower on a sheet pan and drizzle both sides with olive oil.
Combine Rub ingredients; sprinkle 1/2 teaspoon over both sides of cauliflower slices. Bake 40 minutes or until cauliflower is tender.
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.
Carve steaks into thin slices. Serve steak slices on cauliflower steaks. Drizzle with prepared horseradish sauce.
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.