Ingredients for 6 servings
½ c. pomegranate seeds
1 head cauliflower
1 package baby kale
1 tsp. Freshly ground pepper
1 whole filet of beef
2 tbsp. fresh lemon juice
2 tsp. Kosher salt
2 tsp. whole-grain Dijon mustard
5 large shallots
6 tbsp. olive
1 head cauliflower
1 package baby kale
1 tsp. Freshly ground pepper
1 whole filet of beef
2 tbsp. fresh lemon juice
2 tsp. Kosher salt
2 tsp. whole-grain Dijon mustard
5 large shallots
6 tbsp. olive
Directions
Heat oven to 475° F. Place the beef on a large rimmed baking sheet. Rub with 1 tablespoon oil, salt, and pepper. Bake at 475° F for 12 minutes.
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 vegetables 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 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.
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 vegetables 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 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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