Bacon-Wrapped Filet with a Roasted Broccoli and Cauliflower Quinoa Salad

Servings:
Bacon-Wrapped Filet with a Roasted Broccoli and Cauliflower Quinoa Salad 3.33/5 (3 votes)

Roasting is one of my favorite ways to prepare broccoli and cauliflower. Toss it with warm quinoa and fresh spinach - then give it a squeeze of lemon juice and a sprinkling of parmesan - it's really amazing! We pair this hearty 'salad' with a simple bacon-wrapped beef filet. You can either use an expensive cut of tenderloin or a reasonably priced sirloin. The leanness of both cuts work well with the bacon. Yum!!

Bacon-Wrapped Beef Filets

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 pounds beef tenderloin or sirloin (2 inch thick)
  • 4 slices bacon
  • kosher salt and pepper, to taste
  • 2 tablespoons butter
  • 1 tablespoon olive oil

DIRECTIONS

  1. If you are using sirloin, cut the steaks into portions which can be wrapped in bacon.
  2. Wrap bacon around the edges of each filet and secure with a toothpick.
  3. Season well on both sides with kosher salt and pepper.
  4. Heat butter and olive oil in a cast iron skillet over medium high heat.
  5. Add filets and cook until nicely browned on both sides. Roll the filets onto their sides to crisp bacon. Rotate until all sides are crisp. This process should cook the steaks for about 8-10 minutes and give you medium rare center.
  6. For medium to medium well, finish in a 450 degree oven for about 5 minutes.

Nutritional Information

Per Serving: Calories 457 Fat 26 Sat Fat 11 Sodium 251 Carbs 1 Sugars 0 Fiber 0 Protein 51.

Roasted Broccoli and Cauliflower Quinoa Salad

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 2 cups broccoli
  • 2 cups cauliflower
  • 2 tablespoons olive oil
  • kosher salt and pepper, to taste
  • 1 cup quinoa
  • 2 cups water
  • 3 cups baby spinach
  • 2 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1/4 cup parmesan cheese, grated
  • kosher salt and pepper, to taste

DIRECTIONS

  1. Preheat oven to 450.
  2. Arrange broccoli and cauliflower in a single layer on a rimmed baking sheet.
  3. Drizzle with olive oil and season with salt and pepper. Toss to coat.
  4. Transfer to the oven and roast for 20 minutes.
  5. Meanwhile, bring water and quinoa to a boil. Reduce to simmer, cover and let cook 20 minutes.
  6. Place spinach in a salad bowl. Top with warm quinoa and roasted broccoli and cauliflower.
  7. Toss until spinach is somewhat wilted.
  8. Drizzle with olive oil and lemon juice. Toss to coat.
  9. Adjust seasonings with additional salt and pepper if desired.
  10. Garnish with parmesan and serve.

Nutritional Information

Per Serving: Calories 335 Fat 18 Sat Fat 3 Sodium 122 Carbs 34 Sugars 2 Fiber 6 Protein 11.

NOTES

KID NOTE: I served the kids steak with portions of roasted broccoli and cauliflower.

VEGETARIAN TIP: Skip the steak. Pan sear thickly sliced portabella mushroom caps.

GLUTEN MODIFICATIONS: Gluten free as written.

3 Comments

  1. Palebrew says:

    I can’t eat dark leafy greens anymore, will this be okay if I leave out the spinach?

  2. Kaakkarlin says:

    I was a little leary of how my children would react to the salad. We added more broccoli and cauliflower just in case, no need they loved the salad and one even had seconds.

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