Center Cut Grass Fed Beef Filet with Mashed Cauliflower

Center Cut Grass Fed Beef Filet with Mashed Cauliflower
Rest Time : 5 minutes
Cook Time : 15-20 minutes
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Serves 2

Butcher’s Brief:
Look for center cut filet when possible.  Taken from the center of the tenderloin, a “center cut” filet will help in delivering uniform cooking and restaurant worthy presentation.

For the Filet:
2 Center cut Strauss grass fed beef filet, about 6 oz.
Sea salt & fresh cracked pepper
2 Tbs grapeseed oil, divided
For the Cauliflower:
½ head of cauliflower, cut into small pieces
1 clove fresh garlic, peeled
1 Tbs butter
1 Tbs extra virgin olive oil
Sea salt & fresh cracked pepper


  • Liberally season the filet all around with sea salt and fresh cracked pepper
  • Preheat the oven to 350 degrees
  • Heat the skillet over medium-high heat on the stove top
  • Add the grapeseed oil to the skillet, continue heating until the oil reaches the smoke point
  • Place the filet in skillet and sear on one side until browned, flip the filet and sear the other side until golden brown, about 4-5 minutes per side
  • Place the skillet in oven for 2-4 minutes or desired doneness. Remove from the pan and rest the meat on a resting rack

Cauliflower Mash:

  • Cut the cauliflower into small pieces.  Cover with cold water in a pot.  Add the garlic cloves and set over high heat until simmering.
  • Simmer the cauliflower uncovered until tender and completely cooked. Strain off water.
  • Place the cauliflower back into the pot and put over low heat. With a potato masher, mash until completely broken up. Season with sea salt and black pepper to taste, add the olive oil and butter and stir until incorporated.
  • Plate, serve, enjoy!


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