• 2 beef tenderloin fillets, roughly 10 oz. each
  • 5 tbsp coconut oil, divided
  • 1 tsp freshly ground pepper
  • 1 head cauliflower, core removed and cut into bite sized pieces
  • 5 large shallots, thinly sliced
  • 2 tbsp fresh lemon juice
  • 2 tsp whole-grain Dijon mustard
  • 1 package stems removed, baby kale
  • ½ c pomegranate seeds
  1. Preheat oven to 400 degrees.
  2. Heat cast iron skillet, or other oven safe skillet, on high heat with 1 tablespoon coconut oil.
  3. Sprinkle fillets on both sides with black pepper. Sear for 2 minutes on each side until a light crust forms.
  4. Transfer skillet to oven and continue cooking for 5-6 minutes.
  5. Remove pan from oven. Place fillets on separate plate to rest.
  6. Toss 2 tablespoons of oil with cauliflower and shallots; season with additional pepper if desired.
  7. Scatter vegetables in beef pan, return to oven, and continue to bake, stirring vegetables once, approx 15 – 18 minutes.
  8. Remove from oven.
  9. Whisk together remaining 2 tablespoons of oil, lemon juice, and mustard.
  10. Stir kale into hot pan containing vegetables.
  11. Drizzle with coconut oil mixture and sprinkle with pomegranate seeds.
  12. Slice beef and serve with cauliflower pomegranate salad.