Roasted Beef with Cauliflower
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it looks fancy but comes together in just over an hour. Tender beef steaks paired with roasted cauliflower make for a satisfying, protein packed meal that feels special without the fuss. Cauliflower is wonderfully versatile and packed with vitamin C to support your immune system, making it a nutritious partner for the rich beef. The beauty of this recipe is its simplicity: everything roasts together with garlic, fresh herbs, and a quick pan sauce, meaning minimal cleanup and maximum flavor. Whether you're cooking for yourself or impressing guests, this dish delivers restaurant quality results from your own kitchen.
Ella x
Ingredients
- 4beef tenderloin steaks(6 oz each, room temperature)
- 1 headcauliflower(cut into 1.5-inch florets)
- 8garlic cloves(minced)
- 3 tablespoonsolive oil
- 2 sprigsfresh rosemary
- 1 teaspoonfresh thyme(dried or 3 sprigs fresh)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 2 tablespoonsbutter
- 118 mlbeef broth
- 59 mlred wine(optional, or use broth)
- 1 tablespoondijon mustard
- 1 tablespoonlemon juice
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Toss cauliflower florets with 1.5 tablespoons olive oil, salt, pepper, and half the minced garlic. Spread on a baking sheet in a single layer.
Tip: Don't crowd the pan—this ensures the cauliflower caramelizes rather than steams.
- 2
Pat beef steaks dry with paper towels. Rub all sides with remaining 1.5 tablespoons olive oil, then season generously with salt, pepper, and crumbled rosemary and thyme.
Tip: Dry beef browns better and develops a flavorful crust.
- 3
Place cauliflower in the oven and roast for 15 minutes. Remove and stir, then return to oven.
- 4
While cauliflower roasts, heat a cast-iron skillet over medium-high heat for 2 minutes. Sear the beef steaks 3-4 minutes per side for medium-rare, until a golden crust forms. Transfer to a plate.
Tip: Don't move the steaks while searing—let them develop color undisturbed.
- 5
In the same skillet, melt butter and add remaining minced garlic. Sauté for 30 seconds until fragrant, then deglaze the pan with red wine and beef broth, scraping up browned bits.
Tip: The browned bits contain concentrated beef flavor—don't skip this step.
- 6
Whisk in Dijon mustard and lemon juice. Simmer the sauce for 2-3 minutes until slightly thickened, then season to taste with salt and pepper.
- 7
Remove cauliflower from oven when golden and tender (20-25 minutes total). Transfer beef and cauliflower to serving plates.
- 8
Pour the warm pan sauce over the beef and arrange roasted cauliflower alongside. Serve immediately while hot.
Tip: Garnish with fresh thyme or parsley for added color and freshness.
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