1 beef tenderloin (4 pounds), wrapped with butcher’s twine
9 tbsp olive oil, divided
4 tsp pepper, divided
1 head cauliflower
5 shallots, quartered
2 tsp salt, divided
3 tbsp lemon juice
2 tsp Dijon mustard
1 pkg (5 1/2 oz) baby spinach
dried cranberries, for garnish
Heat oven to 475 F. Place beef on baking sheet. Rub 4 tablespoons olive oil and 2 teaspoons pepper into beef. Bake 12 minutes.
In large bowl, toss cauliflower, shallots, 1 teaspoon salt and 1 teaspoon pepper to combine. Scatter vegetables around beef and bake 18-25 minutes, or until desired doneness is reached. Allow meat to rest 15 minutes covered in aluminum foil.
In medium bowl, whisk 3 tablespoons olive oil, lemon juice, mustard and remaining salt and pepper until combined. Add spinach; stir until combined.
Serve by layering spinach topped with cauliflower and shallots then sliced tenderloin. Garnish with dried cranberries.
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