Beef Tenderloin with Roasted Cauliflower “Steak”
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Step 1Preheat the oven to 400°F. Trim leaves from cauliflower, leaving the stem intact. Cut cauliflower vertically from top through stem. Cut each half into two 3/4-inch slices, saving any florets or large pieces that remain.
Step 2Place cauliflower on a sheet pan and drizzle both sides with olive oil.
Step 3Combine Rub ingredients; sprinkle 1/2 teaspoon over both sides of cauliflower slices. Bake 40 minutes or until cauliflower is tender.
Cooking Tip: To reduce roasting time, cauliflower florets may be substituted for the steaks and roasted 25 to 35 minutes.
Step 4After 15 minutes, heat a medium ovenproof skillet over medium-high heat until hot. Coat steaks on both sides with remaining 2-1/2 teaspoons rub. Brown steaks on both sides in skillet. Transfer skillet to oven; cook about 15 minutes for medium rare 145°F doneness.
Step 5Carve steaks into thin slices. Serve steak slices on cauliflower steaks. Drizzle with prepared horseradish sauce.
Nutrition information per serving: 298 Calories; 144 Calories from fat; 16g Total Fat (4 g Saturated Fat; 8 g Monounsaturated Fat;) 87 mg Cholesterol; 729 mg Sodium; 10 g Total Carbohydrate; 3.2 g Dietary Fiber; 29 g Protein; 3.7 mg Iron; 5.3 mg NE Niacin; 0.7 mg Vitamin B6; 3.9 mcg Vitamin B12; 4 mg Zinc; 23.9 mcg Selenium; 70.2 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.