Beef Tenderloin with Cauliflower Mash and Red Wine Jus

Instructions

1. Preheat oven to 400F. Line a baking sheet with parchment paper. In a small bowl, oil the asparagus and add the salt and thyme. Lay out evenly on prepared baking sheet. Set aside.
2. Brush steak with oil and season with salt and smoked paprika. Heat 1 tsp oil in non-stick pan. Sear steak, about 2 minutes each side. Remove steak from pan and place onto baking sheet with the asparagus. Set saute pan aside
3. Place baking sheet in the oven and roast, about 12-15 min (Depending on thickness).
4. Heat 2 tsp oil in a medium sized pot. Add the chopped cauliflower, salt, thyme, and pepper. Saute for 2-3 minutes.
5. Add 2 cups of water increase the heat. Bring to a boil and simmer until cauliflower is tender, about 10 minutes.
6. While cauliflower, steak, and asparagus are cooking, prepare the sauce. Heat the small saute pan used earlier on medium-high heat.
7. Add the shallots to the pan and saute 1-2 minutes. Deglaze the pan with red wine, allow time to reduce. Add the beef broth and bring to a boil. Let broth reduce further, about 5-7 minutes. Swirl in the butter. Set aside.
8. Remove steak/asparagus from oven. Set aside to rest.
9. Drain cauliflower. Reserve cooking liquid. Mash cauliflower to desired consistency, adding cooking liquid if needed.
10. Plate 1 cup mashed cauliflower. Lay the asparagus on top. Place the steak on top of the asparagus. Spoon sauce over steak.