Herb-Crusted Beef Tenderloin with Roasted Garlic Cheddar Cauliflower Purée
Elevate your dining experience with this refined yet approachable dish. Tender beef tenderloin is encrusted with aromatic herbs and paired with a silky cauliflower purée infused with roasted garlic and sharp cheddar. A balsamic-glazed walnut topping adds a delightful crunch and tangy sweetness, creating a perfect balance of flavors and textures. This impressive meal comes together quickly, making it ideal for both special occasions and elevated weeknight dinners.
Equipment
- Large pot
- Colander
- Food processor or immersion blender
- Small saucepan
- Large oven-safe skillet
- Meat thermometer
- Cutting board
- Sharp knife
- Aluminum foil
Ingredients
Meat
- 4 beef tenderloin steaks (tournedos) 6 oz / 170g each
Produce
- 1 medium cauliflower cut into florets (about 1.5 lbs / 680g)
- 1 whole head garlic
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 lemon zested and juiced
Dairy
- 3 oz aged sharp cheddar cheese grated [85g]
- 1/3 cup heavy cream [80ml]
- 2 tablespoons unsalted butter [30g]
Nuts & Seeds
- 1/3 cup walnut halves roughly chopped [40g]
Oils & Vinegars
- 3 tablespoons extra-virgin olive oil divided [45ml]
- 1 tablespoon balsamic vinegar [15ml]
Condiments
- 1 teaspoon honey [5ml]
- 1 teaspoon Dijon mustard [5g]
Baking & Spices
- Salt and freshly ground black pepper to taste
Instructions
Prepare the Roasted Garlic
- Preheat oven to 400°F (200°C).
- Cut off the top of the garlic head to expose cloves. Drizzle with 1 tablespoon olive oil and wrap in foil. Roast for 25-30 minutes until soft and golden.
Prepare the Cauliflower Purée
- In a large pot of salted water, boil cauliflower florets for 8-10 minutes until very tender.
- In a small saucepan, warm the cream with the grated cheddar over low heat, stirring until smooth.
- Drain cauliflower and return to the pot. Add the cheese sauce, 2 tablespoons olive oil, lemon zest, and the roasted garlic cloves (squeezed from their skins).
- Purée using a food processor or immersion blender until silky smooth. Season with salt and pepper. Keep warm.
Prepare the Beef
- Mix chopped rosemary and thyme leaves with salt and pepper on a plate.
- Pat beef dry and press each side into the herb mixture.
- Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter.
- Sear steaks for 2-3 minutes per side until browned.
- Transfer skillet to the oven and cook for 5-7 minutes for medium-rare (135°F/57°C internal temperature).
- Remove from oven, transfer steaks to a cutting board, and let rest for 5 minutes.
Prepare the Balsamic Walnut Topping
- In the same skillet (careful, it’s hot!), add chopped walnuts, balsamic vinegar, honey, and Dijon mustard. Stir over medium heat for 2-3 minutes until slightly caramelized.
Assemble and Serve
- Divide the cauliflower purée among four plates.
- Slice the rested beef against the grain and place on top of the purée.
- Spoon the balsamic walnut topping over the beef.
- Garnish with a sprinkle of fresh herbs and a squeeze of lemon juice.
- Serve immediately.
Notes
This recipe balances rich flavors with bright, tangy notes. The herb crust on the beef enhances aroma, while the roasted garlic adds depth to the purée. The balsamic walnut topping provides a crunchy contrast and balances the dish with its sweet-tangy flavor. Adjust seasoning to taste and enjoy this restaurant-quality meal at home!
Notes:
- Lighter Alternatives: Substitute the heavy cream with light cream or milk to reduce calories, and use a reduced-fat cheddar or Parmesan for a lighter version of the cauliflower purée. Replace butter with olive oil or omit it entirely for the beef and purée.
- Ingredient Substitutions: If you prefer to avoid wine or cream, you can use vegetable stock in the cauliflower purée and swap out cream for Greek yogurt for added creaminess without the fat.
- Storage Instructions: Store any leftovers in airtight containers in the refrigerator for up to 3 days. The beef should be stored separately from the purée to maintain the texture.
- Reheating Tips: Reheat the beef in a hot skillet or microwave, but be careful not to overcook it. Warm the cauliflower purée in a saucepan with a splash of milk or cream to restore its creamy texture.
Quick Tips:
- For Thicker Purée: If the purée is too thin, you can add a small boiled potato or reduce the amount of cream. For an even silkier texture, pass the purée through a fine sieve.
- Crispier Beef: To get a crispier herb crust, press the herbs into the meat more firmly and sear the beef in a hotter pan.
- Resting the Beef: Let the beef rest for at least 5 minutes to lock in the juices before slicing.
Side Dish Suggestions:
- Vegetables: Roasted Brussels sprouts, steamed asparagus, or glazed carrots add vibrant color and balance the richness of the dish.
- Salad: A light, lemon-dressed arugula salad with Parmesan shavings complements the beef and purée with freshness and acidity.
- Pasta: A side of simple buttered pasta or garlic spaghetti provides a comforting carbohydrate to round out the meal.
Nutritional Benefits:
- Cauliflower: Rich in fiber, Vitamin C, and antioxidants, cauliflower provides a nutrient-dense base for the purée.
- Beef: High-quality protein and iron from the tenderloin help maintain muscle mass and energy levels.
- Garlic & Herbs: Roasted garlic and fresh herbs not only enhance flavor but also offer anti-inflammatory and immune-boosting properties.
Serving Suggestions:
- Portion Sizes: Serve one 6 oz beef tenderloin steak per person with a generous scoop of cauliflower purée.
- Presentation Tips: Create a restaurant-worthy plate by slicing the beef and fanning it out over the purée. Drizzle any remaining balsamic walnut glaze around the edge for a gourmet touch.
- Beverage Pairing: A full-bodied red wine like Cabernet Sauvignon or a lighter option like Pinot Noir pairs beautifully with the richness of the beef and the tangy balsamic walnut topping.
Meal Prep Tips:
- Advance Prep: The roasted garlic can be prepared up to 2 days in advance and stored in the fridge. You can also pre-boil the cauliflower and make the purée a day ahead, reheating it gently before serving.
- Storage: Keep the beef and purée in separate containers for easier reheating and better texture preservation.
Customization Ideas:
- Vegetarian Option: Swap the beef for a portobello mushroom cap crusted with the same herbs, or use a plant-based meat alternative.
- Gluten-Free: The recipe is naturally gluten-free, but double-check any added ingredients, like the mustard or cheese, for gluten content.
- Dairy-Free: Use dairy-free cream and cheddar for the cauliflower purée, and replace butter with olive oil. The recipe will still be creamy and flavorful!
