In case you somehow missed the memo, Saturday is National Filet Mignon day. Filet mignon is a fancy word for a choice cut of beef tenderloin. This French-sounding name is said to have been coined by famed author O. Henry (real name: William Sydney Porter) in his book The Four Million, which was published in 1906.
There are many traditional ways to prepare filet mignon. However, if you are looking for a fun twist on the traditional beef tenderloin, this is the perfect recipe. By adding cauliflower and Pomegranate to the dish, it is not only more colorful but it is healthier.
Looking for an option that is better for your body and the planet? Try substituting venison tenderloin for filet mignon.
Serves: 4
Cooking Time: 30 minutes
Ingredients:
- beef tenderloin
- ¾ head cauliflower, cut into florets
- 2 yellow onions, sliced thinly
- 4 tablespoons olive oil
- 1 ½ tablespoons lemon juice
- 4 tablespoons pomegranate seeds
- 1 ½ teaspoons whole-grain mustard
- Salt and pepper, to taste
Directions for Filet Mignon with Cauliflower and Pomegranate:
- Coat the beef tenderloin with 1 ½ tablespoon olive oil and season with salt and pepper to taste.
- Preheat oven to 475 Degrees Fahrenheit and place the prepared beef tenderloin in a baking dish. Bake for 12 minutes.
- Meanwhile, toss the cauliflower with 1 tablespoon olive oil and yellow onion. Season to taste and scatter the cauliflower and onions around the beef tenderloin.
- Continue baking for 15 minutes more.
- Remove the beef and veggies and place them in a separate bowl. Tent the beef with aluminum foil and allow it to rest for 10 minutes.
- Whisk the remaining olive oil with mustard and lemon juice.
- Slice the beef and arrange on a plate. Scatter the veggies around the tenderloin and drizzle with prepared sauce. Sprinkle with pomegranate seeds and serve.
