Tag Archives: Beef Tenderloin

Are you looking for that perfect Paleo Diet® dinner to impress your special guest? Search no more! You’ve just discovered a perfect pairing of beef tenderloin with this colorful salad combination. Like most Paleo recipes, this beef dish takes little time to prepare, is packed with high quality proteins, and has incredibly complimentary flavors when paired with the fresh ingredient salad. Guaranteed to leave a positive impression!

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Recipe: Beef Tenderloin with Roasted Cauliflower-Pomegranate Salad

Are you looking for that perfect Paleo Diet® dinner to impress your special guest? Search no more! You’ve just discovered a perfect pairing of beef tenderloin with this colorful salad combination. Like most Paleo recipes, this beef dish takes little time to prepare, is packed with high quality proteins, and has incredibly complimentary flavors when paired with the fresh ingredient salad. Guaranteed to leave a positive impression!

  • Author: Lorrie Cordain
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 people 1x
  • Category: Beef & Salad
  • Cuisine: American
Scale

Ingredients

  • 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
  • 1/2 c. pomegranate seeds

Instructions

For Beef:

  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.

 

For Salad:

  1. Meanwhile, toss 2 tablespoons of oil with cauliflower and shallots; season with additional pepper if desired.
  2. Scatter vegetables in beef pan, return to oven, and continue to bake, stirring vegetables once, approx 15 – 18 minutes.
  3. Remove from oven.
  4. Whisk together remaining 2 tablespoons of oil, lemon juice, and mustard.
  5. Stir kale into hot pan containing vegetables.
  6. Drizzle with coconut oil mixture and sprinkle with pomegranate seeds.
  7. Slice beef and serve with cauliflower pomegranate salad.

Notes

For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook and The Real Paleo Diet Fast and Easy.

Keywords: paleo, beef tenderloin, cauliflower, pomegranate, salad

In the mood for Italian food over the holidays, but want to avoid the traditional pasta laden dishes? This dish is pure Paleo and will satisfy your cravings for the taste of Italy. The blending of fresh herbs and spices, with the flavors of the tenderloin steaks, pairs well with a green salad and seasonal fruit of your choice. Salute!

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Peppercorn-Crusted Beef Tenderloin with Gremolata

Beef Tenderloin with Gremolata

Beef Tenderloin with GremolataIn the mood for Italian food over the holidays, but want to avoid the traditional pasta laden dishes? This dish is pure Paleo and will satisfy your cravings for the taste of Italy. The blending of fresh herbs and spices, with the flavors of the tenderloin steaks, pairs well with a green salad and seasonal fruit of your choice. Salute!

  • Author: Lorrie Cordain
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: 4 people 1x
  • Category: Main Dish/Beef
  • Cuisine: Italian
Scale

Ingredients

  • 4 beef tenderloin steaks, trimmed (12 inches thick)
  • Coconut oil (coating for steak)
  • 1 tablespoon cracked black pepper
  • 6 teaspoons coconut oil, divided
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh cilantro
  • 2 teaspoons chopped garlic
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon crushed red pepper

Instructions

For Steaks:

  1. Coat each steak on both sides with a thin layer of coconut oil and sprinkle evenly with pepper.
  2. Heat a large ovenproof skillet over medium-high heat.
  3. Add 2 teaspoons coconut oil and spread evenly to coat pan.
  4. Add steaks to pan and cook for 3 minutes on each side or until desired degree of doneness.

 

For the Gremolata:

  1. Combine 4 teaspoons of coconut oil with remaining ingredients in a small bowl, stirring with a whisk, until thoroughly combined.
  2. Top steaks with sauce and serve at once.

Notes

Beef Tenderloin with Gremolata Ingredients

Beef Tenderloin with Gremolata

Keywords: Beef Tenderloin, Gremolata, paleo, the paleo diet, italian, beef, christmas, holiday, recipe

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