Indulge in a culinary delight that’s sure to impress your taste buds and elevate your dinner table: Beef Tenderloin Steak with Roasted Cauliflower and Carrots! This mouthwatering dish combines the rich, buttery flavor of perfectly seared tenderloin with the earthy sweetness of roasted vegetables, creating a symphony of flavors that will have your guests begging for seconds. With just 35 minutes from prep to plate, this American classic is not only a feast for the senses but also a quick and elegant option for weeknight dinners or special occasions. Ready to transform your cooking game? Let’s dive into the recipe that will make you the star of your kitchen!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 beef tenderloin steaks
- 1 head cauliflower, cut into florets
- 2 carrots, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Remove beef tenderloin steaks from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Wash and prepare vegetables: Cut cauliflower into uniform florets and slice carrots diagonally into approximately 1/2-inch thick pieces to ensure even roasting.
- Toss cauliflower and carrot pieces in 1 tablespoon olive oil, sprinkle with salt and pepper. Spread vegetables in a single layer on prepared baking sheet.
- Roast vegetables in preheated oven for 20-25 minutes, turning once halfway through, until edges are golden brown and vegetables are tender.
- While vegetables are roasting, pat beef tenderloin steaks dry with paper towels to ensure proper searing.
- Season steaks generously on both sides with salt and freshly ground black pepper.
- Heat remaining olive oil in a heavy cast-iron skillet over high heat until just smoking.
- Sear steaks for 3-4 minutes per side for medium-rare, adjusting time based on thickness and desired doneness.
- Let steaks rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Plate roasted vegetables, place seared steak on top, and garnish with fresh thyme leaves.
Tips
- Bring the Beef to Room Temperature: For optimal results, remove the beef tenderloin steaks from the refrigerator 30 minutes before cooking. This step ensures even cooking throughout the steak.
- Preheat Your Oven: Make sure your oven is preheated to 425°F (220°C) before roasting the vegetables. This high heat will help achieve that perfect golden-brown finish.
- Cut Vegetables Uniformly: To ensure even roasting, cut the cauliflower into uniform florets and slice the carrots diagonally into 1/2-inch thick pieces. This will help them cook at the same rate.
- Don’t Skip the Resting Time: After searing the steaks, let them rest for 5-7 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Garnish for Presentation: A sprinkle of fresh thyme not only enhances the dish's flavor but also adds a beautiful touch to your plate. Don't underestimate the power of presentation!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
