Beef Tenderloin with Roasted Cauliflower "Steak"

Two "steaks" in one recipe! Try these juicy Tenderloin Steaks with roasted cauliflower cut into "steak" portions.

  • 50
    min
  • 4
    SERVINGS
  • 298
    Cal
  • 29 g
    Protein

Ingredients & Cooking

Ingredients:

  • 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
Rub:
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon dried minced onion
  • 1/2 teaspoon granulated garlic

Cooking:

  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.

    Cook's Tip: To reduce roasting time, cauliflower florets may be substituted for the steaks and roasted 25 to 35 minutes.
  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

Butcher Counter

Beef Tenderloin with Roasted Cauliflower "Steak"Tenderloin Steak Loin Primal

This is the most tender steak, lean yet succulent, with a fine buttery texture. Sold boneless. This steak also meets government guidelines for lean.

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