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Roasted Cauliflower Carrots Tenderloin Steak
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Beef Tenderloin with Roasted Cauliflower and Carrots

Ready to impress? Well here you go!
Prep Time30 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: American
Keyword: beef, beef tenderloin, carrots, cauliflower, date night recipe, dinner date recipe, dinner recipe, roasted, roasted vegetables, romantic recipe
Servings: 2 people

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. 

Notes

If you only have one oven, cook the veggies first. Cover with aluminum foil and reheat for about 2 minutes while the steak is resting.