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Are you in search of that good Paleo Eating regimen® dinner to impress your particular visitor? Search no extra! You’ve simply found an ideal pairing of beef tenderloin with this colourful salad mixture. Like most Paleo recipes, this beef dish takes little time to organize, is full of top quality proteins, and has extremely complimentary flavors when paired with the contemporary ingredient salad. Assured to depart a constructive impression!
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Recipe: Beef Tenderloin with Roasted Cauliflower-Pomegranate Salad

Are you in search of that good Paleo Eating regimen® dinner to impress your particular visitor? Search no extra! You’ve simply found an ideal pairing of beef tenderloin with this colourful salad mixture. Like most Paleo recipes, this beef dish takes little time to organize, is full of top quality proteins, and has extremely complimentary flavors when paired with the contemporary ingredient salad. Assured to depart a constructive impression!

Writer: Lorrie Cordain
Prep Time: 15 minutes
Prepare dinner Time: 25 minutes
Whole Time: 40 minutes
Yield: four individuals 1x
Class: Beef & Salad
Delicacies: American

Scale
1x2x3x
Substances
2 beef tenderloin fillets, roughly 10 oz. every
5 tbsp. coconut oil, divided
1 tsp. freshly floor pepper
1 head cauliflower, core eliminated and reduce into chunk sized items
5 massive shallots, thinly sliced
2 tbsp. contemporary lemon juice
2 tsp. whole-grain Dijon mustard
1 bundle stems eliminated, child kale
half of c. pomegranate seeds

Directions
For Beef:
Preheat oven to 400 levels.
Warmth forged iron skillet, or different oven protected skillet, on excessive warmth with 1 tablespoon coconut oil.
Sprinkle fillets on either side with black pepper. Sear for two minutes on all sides till a light-weight crust varieties.
Switch skillet to oven and proceed cooking for 5-6 minutes.
Take away pan from oven. Place fillets on separate plate to relaxation.
 
For Salad:
In the meantime, toss 2 tablespoons of oil with cauliflower and shallots; season with further pepper if desired.
Scatter greens in beef pan, return to oven, and proceed to bake, stirring greens as soon as, approx 15 – 18 minutes.
Take away from oven.
Whisk collectively remaining 2 tablespoons of oil, lemon juice, and mustard.
Stir kale into sizzling pan containing greens.
Drizzle with coconut oil combination and sprinkle with pomegranate seeds.
Slice beef and serve with cauliflower pomegranate salad.

Key phrases: paleo, beef tenderloin, cauliflower, pomegranate, salad

About Lorrie CordainLorrie Cordain, M.Ed., Co-Writer of The Paleo Eating regimen CookbookView all posts by Lorrie Cordain

Posted in Amp-frontpage, Paleo Eating regimen Weblog Articles, Salad, Beef, Greens

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Tagged paleo, Salad, cauliflower, pomegranate, Beef Tenderloin

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