Beef Tenderloin with Roasted Cauliflower and Spinach Salad

Servings 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 (51/2 ounces) baby spinach

dried cranberries, for garnish

Directions

Heat oven to 475 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.

Chocolate Coated Strawberry Treats

Servings 5

Ingredients

11/4 baking chocolate chips

1/2 baking peanut butter chips

3 tablespoons coconut oil, divided

1 pound fresh strawberries

shredded coconut

crushed almonds

Directions

In saucepan, add baking chocolate chips and two tablespoons of coconut oil. Melt on low to medium heat and whisk until smooth. 

In a small bowl, add baking peanut butter chips and 1 tablespoon of coconut oil. Microwave in 30 second intervals until melted. Whisk together until smooth. 

Line a baking sheet with parchment paper. 

Dip all strawberries into melted chocolate. Then, dip 1/3 in coconut, 1/3 in almonds and 1/3 just chocolate and lay on tray. 

Drizzle the melted peanut butter over the plain chocolate strawberries. 

Put in the fridge for at least 30 minutes or until strawberry treats are chilled.