Tenderloin fillets seared in cast iron and finished in the oven, then the cauliflower and shallots go into the same pan and roast in the fat the steak left behind. Baby kale wilts in the residual heat at the end, and pomegranate seeds go over the top.
One pan, forty minutes, and all Paleo friendly.
This recipe was provided courtesy of The Paleo Diet.
This recipe and photos were provided courtesy of The Paleo Diet and adapted to use Origin Provision’s 100% Grass-fed and Grass-Finished Beef.
Are you looking for that perfect Paleo Diet® dinner to impress your special guest? Search no more! You’ve just discovered a perfect pairing of beef tenderloin with this colorful salad combination. Like most Paleo recipes, this beef dish takes little time to prepare, is packed with high-quality proteins, and has incredibly complimentary flavors when paired with the fresh ingredient salad. Guaranteed to leave a positive impression!
The recipe: Beef Tenderloin with Roasted Cauliflower-Pomegranate Salad
Serves 4 · Prep 15 minutes · Cook 25 minutes · Total 40 minutes
Ingredients
- 4 Origin Provisions grass-fed beef tenderloin fillets (6 oz. each)
- 5 Tbsp. coconut oil, divided
- 1 tsp. freshly ground pepper
- 1 head cauliflower, core removed and cut into bite-sized pieces
- 5 large shallots, thinly sliced
- 2 Tbsp. fresh lemon juice
- 2 tsp. whole-grain Dijon mustard
- 1 package baby kale, stems removed
- ½ c pomegranate seeds
Directions
- Preheat the oven to 400 degrees.
- Heat a cast iron skillet on high heat with 1 tablespoon coconut oil.
- Sprinkle the fillets with black pepper. Sear 2 minutes per side, until a light crust forms.
- Transfer the skillet to the oven and cook 5–6 minutes.
- Remove the pan and place the fillets on a separate plate to rest.
- Toss 2 tablespoons oil with the cauliflower and shallots; season with additional pepper if desired.
- Scatter the vegetables in the beef pan, return to the oven, and bake 15–18 minutes, stirring the vegetables once.
- Remove from the oven.
- Whisk together the remaining 2 tablespoons oil, lemon juice and mustard.
- Stir the kale into the hot pan with the vegetables.
- Drizzle with the oil mixture and sprinkle with pomegranate seeds.
- Slice the beef and serve with the cauliflower pomegranate salad.
Quick answers
What is a good paleo side dish for steak? Roasted cauliflower is the most versatile one — it takes high heat well, browns properly, and absorbs whatever fat it's cooked in. Here it's roasted with shallots in the pan the steak came out of, then tossed with kale and pomegranate for acid and crunch.
Can you roast vegetables in the steak pan? Yes, and it's the best use of the pan. The fond is the browned residue left after searing is concentrated beef flavor, and vegetables roasted directly in it pick that flavor up.
Is this recipe dairy-free? Yes. The fat is coconut oil throughout and there's no butter, cream or cheese anywhere in it.
Is The Paleo Diet low sodium? Yes, The Paleo Diet is a low sodium diet because salt was rare in the diet of our ancestors. Why The Paleo Diet Supports a Low Sodium Diet
How do you get the seeds out of a pomegranate? Score the skin into quarters, pull it apart while submerged in a bowl of water, and work the seeds free with your fingers. The seeds sink and the white pith floats, so you can skim it off. Doing it underwater also saves your clothing as pomegranate juice stains permanently.