Elevate your weeknight dinners with this easy and flavorful beef tenderloin recipe, paired with roasted cauliflower and a fresh spinach salad.
When the hustle and bustle of a long day comes to an end, there’s nothing quite like gathering around the dinner table with your loved ones to enjoy a hearty, flavorful meal. If you’re looking for a dish that’s both satisfying and simple to prepare, this Beef Tenderloin with Roasted Cauliflower and Spinach Salad is the perfect choice. Packed with layers of flavor and a healthy dose of vegetables, it’s a meal that even the pickiest eaters will find hard to resist.
This recipe, courtesy of Culinary.net, combines the rich, savory taste of beef tenderloin with the earthy sweetness of roasted cauliflower and the fresh, zesty crunch of a spinach salad. It’s a one-pan wonder that makes cleanup a breeze, leaving you with more time to focus on what truly matters—spending quality moments with your family.
Why This Recipe Shines
- Wholesome Ingredients: Featuring nutrient-rich spinach, cauliflower, and shallots, this dish sneaks in veggies in a way that’s both delicious and approachable.
- Easy Preparation: With just a few mixing bowls and a single sheet pan, you can whip up this meal without creating a mountain of dishes.
- Perfect for Sharing: Whether it’s a weeknight dinner or a special occasion, this recipe is designed to bring people together.
How to Make Beef Tenderloin with Roasted Cauliflower and Spinach Salad
Ingredients (Serves 4-6):
- 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
Directions:
- Prepare the Beef:
Preheat your oven to 475°F. Place the beef tenderloin on a baking sheet and rub it with 4 tablespoons of olive oil and 2 teaspoons of pepper. Bake for 12 minutes. - Roast the Vegetables:
In a large bowl, toss the cauliflower florets and quartered shallots with 1 teaspoon of salt, 1 teaspoon of pepper, and 2 tablespoons of olive oil. Arrange the vegetables around the beef on the baking sheet and return to the oven. Roast for 18-25 minutes, or until the beef reaches your desired level of doneness. Once done, let the beef rest for 15 minutes, covered with aluminum foil. - Make the Salad:
In a medium bowl, whisk together 3 tablespoons of olive oil, lemon juice, Dijon mustard, and the remaining salt and pepper. Add the baby spinach and toss until evenly coated. - Assemble the Dish:
To serve, start with a bed of spinach salad on each plate. Top with the roasted cauliflower and shallots, then add slices of the tender, juicy beef tenderloin. For a final touch, sprinkle dried cranberries over the dish for a pop of color and sweetness.
Why You’ll Love It
This dish is more than just a meal—it’s an experience. The tender beef, roasted vegetables, and fresh salad come together in perfect harmony, creating a balance of flavors and textures that’s sure to impress. Plus, the dried cranberries add a festive flair, making it an excellent choice for fall dining or even sprucing up your next social gathering.
So, whether you’re looking to elevate your weeknight dinners or wow your guests at your next event, this Beef Tenderloin with Roasted Cauliflower and Spinach Salad is a recipe worth trying. It’s wholesome, flavorful, and easy to prepare—everything you need for a memorable meal.
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