Tenderloin Filet with Mashed Cauliflower
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.
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
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.