Beef Tenderloin with Roasted Cauliflower and Carrots
This Tenderloin Steak with Roasted Cauliflower and Carrots it’s to die for!!!
Whenever I think of beef I think of a nice tenderloin steak… but the Dominican in me always wants to have it with rice or potatoes. This time I went with vegetables! Yep, you heard right! Vegetables! Someone needs to check me for a fever! LOL
I must say, they were delicious and I didn’t regret it one bit! Simple and super healthy if you go easy on the cheese! hehehe!
I must share that the beef I used for this recipe was from Crowd Cow and boy, it was one of the best meat I have had in years! You should check them out!
Ingredients:
For the Steaks
1 Tbs. crushed black pepper
Kosher salt (or sea salt)
2 4 to 5oz. beef tenderloin steaks, about 1-1/2 inches thick
1 Tbs. olive oil
For the Cauliflower and Carrots
Large head cauliflower, cut into florets (or bagged pre-cut)
1/2 small bag of baby carrots, sliced in half.
1 tablespoon extra virgin olive oil
Salt and black pepper to taste
1 tablespoon garlic clove, minced
1 teaspoon paprika
½ cup grated parmesan cheese
Fresh parsley, finely chopped
Instructions:
Cook the Steak
In a flat dish or shallow bowl, combine the pepper with salt. Firmly press both sides of the steaks into the mixture so they’re well coated. Set aside to come to room temperature, at least 20 minutes and up to 45 minutes.
Position a rack in the center of the oven and heat the oven to 350°F.
Heat a 12-inch cast-iron skillet over medium-high heat until very hot, about 2 minutes. Add the oil, swirling the pan to coat the bottom; then add the steaks and cook, undisturbed, until nicely browned on the bottom, about 4 minutes. Flip and cook, undisturbed, until nicely browned on the other side, about 4 minutes.
Transfer the skillet to the oven and cook until an instant-read thermometer registers 120° to 125°F for rare, 130° to 135°F for medium rare, or 140° to 145°F for medium, 2 to 7 minutes. Let the steaks rest on a plate, loosely covered with foil, for 5 minutes.
For the Cauliflower and Carrots
Preheat oven to 400 degrees. Line a baking sheet with non stick foil. In a large bowl, mix cauliflower, carrots, olive oil, salt, pepper, garlic, and paprika. Mix well.
Transfer to baking sheet. Try to keep it all on one flat level. Bake for 15 minutes. Toss, sprinkle with parmesan cheese and bake 15 more minutes. Serve in a casserole and garnish with finely chopped parsley.
Enjoy!
Beef Tenderloin with Roasted Cauliflower and Carrots
Ingredients
For the beef tenderloin
- 2 4oz beef tenderloin steaks about 1-1/2 to 2 inches thick
- 1 tbs black pepper
- 1 tbs Kosher salt
- 1 tbs olive oil
For the cauliflower and carrots
- 1 Large head cauliflower, cut into florets pre-cut bagged florets saves time
- 1/2 small bag of baby carrots cut in half and sliced in half after. Cooks quicker.
- 1 tbs extra virgin olive oil
- salt to taste
- pepper to taste
- 1 tbs garlic minced
- 1 tsp paprika
- 1/4 cup grated parmesan cheese
- fresh parsley finely chopped, to taste
Instructions
Seasoning the beef tenderloin
- In a flat dish or shallow bowl, combine the pepper with salt. Firmly press both sides of the steaks into the mixture so they’re well coated.
- Set aside to come to room temperature, at least 20 minutes and up to 45 minutes.
- Preheat oven to 350º degrees
Seasoning the cauliflower and carrots
- Preheat oven to 400º degrees
- Chop up carrots and cauliflower.
- In a large bowl, mix cauliflower, carrots, olive oil, salt, pepper, garlic, and paprika. Mix well.
- Transfer to baking sheet.
- Bake for 15 minutes.
- Toss and sprinkle with parmesan cheese.
- Bake 15 more minutes or until vegetables are tender.
Cooking the beef tenderloin
- Position a rack in the center of the oven.
- Heat a 12-inch cast-iron skillet over medium-high heat until very hot, about 2 minutes.
- Add the oil, swirling the pan to coat the bottom; then add the steaks and cook, undisturbed, until nicely browned on the bottom, about 4 minutes.
- Flip and cook, undisturbed, until nicely browned on the other side, about 4 minutes.
- Transfer the skillet to the oven and cook until an instant-read thermometer registers 120° to 125°F for rare, 130° to 135°F for medium rare, or 140° to 145°F for medium, 2 to 7 minutes.
- Let the steaks rest on a plate, loosely covered with foil, for 5 minutes.
