Beef Tenderloin with Roasted Cauliflower & Spinach Salad

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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Beef Tenderloin with Roasted Cauliflower & Spinach Salad
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