Peppered filet roast with Parmesan roasted cauliflower
Prep time: 20 minutes
Cook time: 1 hour 5 minutes (or more for roast)
One 3-pound Chateaubriand (center-cut filet mignon roast), trimmed
Salt and ground black pepper
3 tablespoons olive oil, divided
2 heads cauliflower, trimmed into 1-inch florets
1 cup grated Parmesan cheese
Heat the oven to 425 degrees. Generously season the roast with salt and pepper.
In a large oven-safe skillet over medium-high, heat 1 tablespoon of the oil. Add the roast and sear for 3 minutes per side. Place the roast in the oven and cook for 30 minutes.
Meanwhile, in a large bowl toss the cauliflower florets with the remaining 2 tablespoons of olive oil, the Parmesan, and a bit each of salt and pepper. Spread the florets on a rimmed baking sheet, add to the oven, and roast for 30 minutes, or until tender and browned.
Remove the roast from the oven when internal temperature reaches 130 degrees (for medium rare), cover with foil and allow it to rest for 10 minutes (final temperature will be 135 for medium rare). Slice and serve with cauliflower.
Per serving: 430 calories; 180 calories from fat (42 percent of total calories); 20 g fat (7 g sat.; 0 g trans fats); 135 mg chol.; 10 g carb.; 4 g fiber; 4 g sugar; 56 g protein; 820 mg sodium.