Beef Tenderloin with Roasted Cauliflower "Steak"

• 50 min
• 4 SERVINGS
• 300 Cal
• 29 g Protein

Ingredients:

• 4 beef Tenderloin Steaks, cut 3/4" thick (about 4 ounces each)
• 1 large head cauliflower
• 2 tablespoons olive oil
• 2 tablespoons prepared creamy horseradish sauce

• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon dried minced onion
• 1/2 teaspoon granulated garlic

Cooking:

1. Preheat 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.
2. Place cauliflower on a sheet pan and drizzle both sides with olive oil.
3. Combine Rub ingredients; sprinkle 1/2 teaspoon over both sides of cauliflower slices. Bake 40 minutes or until cauliflower is tender.
Cook's Tip: To reduce roasting time, cauliflower florets may be substituted for the steaks and roasted 25 to 35 minutes.
4. After 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.
5. Carve steaks into thin slices.  Serve steak slices on cauliflower steaks.  Drizzle with prepared horseradish sauce.