Pepper Crusted Beef Tenderloin, Cauliflower Puree, Balsamic Tomatoes & Kale with Bacon

beef tenderloin

🥗Healthier: sirloin

💰Cheaper: flank steak

Sirloin is leaner and more affordable than tenderloin.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice provides sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

Preheat the oven to 400°F.

Season the beef tenderloin with salt on both sides and coat with black pepper, pressing it in.

Melt half a stick of butter in a skillet over medium-high heat.

Sear the beef tenderloin in the butter until well browned on both sides.

Once seared, place the beef in the oven for about 8-9 minutes until it reaches an internal temperature of 110-115°F for medium-rare.

While the beef is cooking, prepare the cauliflower by breaking it into florets and steaming it until tender.

Add jarred garlic and chopped shallot to the steaming cauliflower, seasoning with salt and pepper.

Once steamed, blend the cauliflower with butter, heavy whipping cream, salt, pepper, and crushed red pepper until smooth.

Prepare the tomatoes by cutting them into quarters and adding them to a skillet with butter over medium heat.

Season the tomatoes with salt, pepper, sweet basil leaf, and crushed red pepper flakes, cooking until softened.

Add balsamic vinegar to the tomatoes for flavor before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens