Our dear friend Mary prepared this for us last Christmas and we have made it many times since, it is delicious.
1 whole filet of beef
6 tablespoons of olive oil
2 tsp salt
1 tsp pepper
1 head cauliflower
5 large shallots
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 package baby kale
1/2 cup pomegranate seeds
Heat oven to 475 degrees. Place beef on a large rimmed baking sheet. Rub with 1 tablespoon olive oil, salt and pepper.
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 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 of 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.
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