Lunch: Beef Tenderloin with Roasted Cauliflower-Pomegranate Salad

Recipe by Marian Cooper Cairns 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!

This recipe includes superfoods such as:

Kale, Lemon

Health benefits of Beef Tenderloin with Roasted Cauliflower-Pomegranate Salad

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 whole filet of beef
6 tbsp. olive oil
2 tsp. kosher salt
1 tsp. Freshly ground pepper
1 head cauliflower
5 large shallots
2 tbsp. fresh lemon juice
2 tsp. whole-grain Dijon mustard
1 package baby kale
1/2 c. pomegranate seeds

Instructions

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.
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.
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.

Share Beef Tenderloin with Roasted Cauliflower-Pomegranate Salad