BEEF TENDERLOIN WITH ROASTED CAULIFLOWER "STEAK"

Beef Tenderloin with Roasted Cauliflower --
Lean Cut
  • Total Recipe Time: 50 minutes
  • Makes 4 servings

INGREDIENTS

  1. 4 beef Tenderloin Steaks, cut 3/4" thick (about 4 ounces each)
  2. 1 large head cauliflower
  3. 2 tablespoons olive oil
  4. 2 tablespoons prepared creamy horseradish sauce
Rub:
  1. 1 teaspoon salt
  2. 1 teaspoon pepper
  3. 1/2 teaspoon dried minced onion
  4. 1/2 teaspoon granulated garlic

INSTRUCTIONS FOR BEEF TENDERLOIN WITH ROASTED CAULIFLOWER "STEAK"

  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.
  • Test Kitchen Tips
  • To reduce roasting time, cauliflower florets may be substituted for the steaks and roasted 25 to 35 minutes.
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