a warm winter salad

The holidays are over, but who says you still can't enjoy a delicious beef tenderloin for dinner? This dish, adapted from Country Living, is served with a warm salad that has a crisp pop of pomegranate.

beef tenderloin over cauliflower, kale & pom salad for two

1-1.5 pound filet of beef, trimmed & tied

1 bunch of kale, torn

1 pomegranate (seed from half the fruit)

1 head of cauliflower

2 shallots, quartered

5 tablespoons EVOO

Kosher salt

fresh ground pepper

2 tablespoons fresh lemon juice

2 teaspoons whole grain mustard

1/4 cup chicken stock (optional)

Preheat the oven to 475 degrees. Tie the beef in about three spots. Using about a tablespoon of EVOO, rub the beef down (woo!), salt and pepper well and assemble in the center of a flat pan (like a  lasagna dish). Toss chopped cauliflower heads, shallot quarters, about 3 tablespoons of EVOO with S&P. Assemble the vegetables around the roast. Test the beef after about 13-15 minutes - if it is at 120 degrees, remove to a plate and cover with foil. Allow vegetables to finish roasting (might take a bit longer depending on how big your florets are).

In a small saucepan, add about 3 tablespoons of EVOO, lemon juice, mustard and chicken stock - bring to a slight simmer. Remove the vegetables and add the torn kale to the the pot - stir to allow the kale to wilt. Pour the dressing over the vegetables and toss well. Plate the warm cauliflower salad, pomegranate seeds and top with thinly sliced beef.