Many families crave savory and delicious weeknight meals. After a long day of work and school, it’s time to gather around the table to share a mouthwatering meal and memories together.
For something truly wholesome, try this Beef Tenderloin with Roasted Cauliflower and Spinach Salad. It’s a full meal the whole family can enjoy, and you’ll be surprised at how easy it makes it to feed all the smiling faces.
This meal has layers of flavor and sneaks in a few vegetables like spinach and cauliflower, but even picky eaters can’t resist trying it.
Start with a beef tenderloin and drizzle it generously with olive oil. Add 2 tablespoons of pepper. Flip and repeat on the other side. Bake for 12 minutes at 475 F.
Next, add one head of cauliflower to a mixing bowl with five shallots cut into quarters. Add 2 tablespoons of olive oil; mix well with salt and pepper, to taste. Add this to the baking sheet with the beef tenderloin and bake 18-25 minutes.
While that’s cooking, add 3 tablespoons of olive oil to a mixing bowl with lemon juice, Dijon mustard, salt, pepper and baby spinach.
To plate, add baby spinach salad first then the cauliflower and shallot mixture and, finally, that juicy, perfectly cooked beef tenderloin. Garnish with cranberries for a splash of color.
This meal is satisfying and only requires some mixing bowls and a large sheet pan to make cleanup a breeze so you can focus on what really matters most: time with your loved ones.
Find more recipes and savory main dishes at Culinary.net.
Beef Tenderloin with Roasted Cauliflower and Spinach Salad
- 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 (5 1/2 ounces) baby spinach
- Dried cranberries, for garnish
Heat oven to 475 F. Place beef on baking sheet. Rub 4 tablespoons olive oil and 2 teaspoons pepper 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.