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Many families crave savory and delicious weeknight meals. After a long day of work and school, it’s time to gather around the table to share a mouthwatering meal and memories together.

This meal has layers of flavor and sneaks in a few vegetables like spinach and cauliflower, but even picky eaters can’t resist trying it.

Beef Tenderloin With Roasted Cauliflower and Spinach SaladServings: 4-6

Ingredients

1 beef tenderloin (4 pounds), wrapped with butcher’s twine

9 tablespoons olive oil, divided

4 teaspoons pepper, divided

1 head cauliflower

5 shallots, quartered

2 teaspoons salt, divided

3 tablespoons lemon juice

2 teaspoons Dijon mustard

1 package (5 1/2 ounces) baby spinach

dried cranberries, for garnish

Instructions

Heat oven to 475 degrees F. Place beef on baking sheet. Rub 4 tablespoons olive oil and 2 teaspoons pepper into beef. Bake 12 minutes.

In large bowl, toss cauliflower, shallots, 1 teaspoon salt and 1 teaspoon pepper to combine. Scatter vegetables around beef and bake 18-25 minutes, or until desired doneness is reached. Allow meat to rest 15 minutes covered in aluminum foil.

In medium bowl, whisk 3 tablespoons olive oil, lemon juice, mustard and remaining salt and pepper until combined. Add spinach; stir until combined.

Serve by layering spinach topped with cauliflower and shallots then sliced tenderloin. Garnish with dried cranberries.

Source: Culinary.net

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