How to make it

  • PUREE:
  • Place everything in a 1 quart Calphalon pot and season with salt and white pepper.
  • Cover and let come to a boil and simmer on low for about 35 minutes, until everything is soft. Discard thyme.
  • Put cauliflower and potato mix in food processor. Reserve any cream that was not absorbed by the vegetables (in my case, there was none).
  • Puree. Add cream left over, if needed. Continue pureeing until smooth. Season with more salt and pepper, if needed. Return to pot and keep warm while you grill the filets.
  • FILET:
  • Melt butter in small saucepan. Add black pepper, chopped parsley, garlic, and lemon juice.
  • Season beef tenderloin filet generously with salt . Tie with butcher string to keep it's shape. Brush butter mixture on both side of each filet.
  • Grill on each side on a charcoal grill for about 20 minutes total, or until internal temp is 130 degrees. Brush again with left over butter mixture, lightly tent with foil and let rest for 10-15 minutes.
  • To plate:
  • Spoon cauliflower puree in middle of plate. Slice beef and fan over puree. Sprinkle with minced parsley.

Reviews & Comments 2

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    " It was excellent "
    bluewaterandsand ate it and said...
    Superb recipe, my friend.
    Was this review helpful? Yes Flag
    " It was excellent "
    angelinaw ate it and said...
    Luisa, this looks beautiful and has my mouth watering for the cauliflower puree. I think you are right about the herbs and puree going well with a firm fish and I would add a green vegey side dish and a pinot...Oh, I'm getting carried away! Thanks for sharing, bookmarked to definitely try. High-five!
    Was this review helpful? Yes Flag

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