Paleo Irish Lunch: Mouthwatering Roast Beef and Vegetable Medley with Garlic Mashed Cauliflower

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 lb grass
• fed beef tenderloin 4 medium carrots, chopped 2 cups green beans, trimmed 1 large cauliflower, cut into florets 6 cloves garlic, minced 4 tbsp ghee or grass
• fed butter Salt and pepper to taste Fresh rosemary sprigs for garnish

Instructions

1. Preheat oven to 400°F (205°C). Season the beef with salt and pepper, then place it on a roasting rack in a shallow roasting pan. Roast for 20 minutes per pound or until desired doneness is reached. Let rest for 10 minutes before slicing.
2. Steam carrots and green beans until tender crisp. Set aside.
3. Boil cauliflower florets in a pot of salted water until tender, then drain well.
4. In a large bowl, mash the drained cauliflower with ghee or butter and garlic until smooth and creamy. Season with salt and pepper.
5. Slice the roast beef and arrange it on a serving platter alongside the steamed vegetables and mashed cauliflower. Garnish with rosemary sprigs.

Chef’s Insight

Use a meat thermometer to ensure your roast beef is cooked to the desired doneness.

Notes

For a more flavorful roast beef, marinate it overnight in red wine and herbs.