Tenderloin Filet with Mashed Cauliflower

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Photo by Kurman Communications, Inc. licensed under CC BY 2.0

Tenderloin Filet with Mashed Cauliflower

BUTCHER'S BRIEF: Look for center cut filet when possible. Taken from the center of the tenderloin, a “center cut” filet will help in delivering uniform cooking and restaurant-worthy presentation.
Prep Time 5 mins
Cook Time 15 mins
Course Main Course
Cuisine American
Servings 2 people


For the Filet:

  • 2 Center cut Strauss grass-fed beef filet
  • 6 oz.Sea salt & fresh cracked pepper
  • 2 Tbs grapeseed oil divided

For the Cauliflower:

  • ½ head of cauliflower cut into small pieces
  • 1 clove fresh garlic peeled
  • 1 Tbs butter
  • 1 Tbs extra virgin olive oil
  • Sea salt & fresh cracked pepper



  • Liberally season the filet all around with sea salt and fresh cracked pepper
  • Preheat the oven to 350 degrees
  • Heat the skillet over medium-high heat on the stovetop
  • Add the grapeseed oil to the skillet, continue heating until the oil reaches the smoke point
  • Place the filet in skillet and sear on one side until browned, flip the filet and sear the other side until golden brown, about 4-5 minutes per side
  • Place the skillet in the oven for 2-4 minutes or desired doneness.
  • Remove from the pan and rest the meat on a resting rack

Cauliflower Mash:

  • Cut the cauliflower into small pieces.
  • Cover with cold water in a pot.
  • Add the garlic cloves and set over high heat until simmering.
  • Simmer the cauliflower uncovered until tender and completely cooked.
  • Strain off water.
  • Place the cauliflower back into the pot and put it over low heat.
  • With a potato masher, mash until completely broken up.
  • Season with sea salt and black pepper to taste, add the olive oil and butter and stir until incorporated.

Plate, serve, enjoy!