Beef Tenderloin with Roasted Cauliflower and Spinach Salad
Ingredients
- 1 beef tenderloin 4 pounds, wrapped with butcher’s twine
- 9 tablespoons olive oil divided
- 4 teaspoons pepper divided
- 1 head cauliflower
- 5 shallots quartered
- 2 teaspoons salt divided
- 3 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 package baby spinach 5 1/2 ounces
- dried cranberries for garnish
Instructions
- Heat oven to 475 F. Place beef on baking sheet. Rub 4 tablespoons olive oil and 2 teaspoons pepper over beef into beef. Bake 12 minutes.
- In large bowl, toss cauliflower, shallots, 1 teaspoon salt and 1 teaspoon pepper to combine. Scatter vegetables around beef and bake 18-25 minutes, or until desired doneness is reached. Allow meat to rest 15 minutes covered in aluminum foil.
- In medium bowl, whisk 3 tablespoons olive oil, lemon juice, mustard and remaining salt and pepper until combined. Add spinach; stir until combined.
- Serve by layering spinach topped with cauliflower and shallots then sliced tenderloin. Garnish with dried cranberries.