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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.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine French, Modern European
Servings 4 servings
Calories 560 kcal

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!
Keyword Cheddar Mash, Easy Gourmet, Herb-Crusted Beef, Roasted Garlic Purée