Peppered Filet Roast with Parmesan Roasted Cauliflower

3-pound Chateau Briand (center cut filet mignon roast), trimmed

Salt and ground black pepper

3 tablespoons olive oil, divided

2 heads cauliflower, trimmed into 1-inch florets

1 cup grated parmesan cheese

Heat the oven to 425 degrees.

Generously season the roast with salt and pepper.

In a large oven-safe skillet over medium-high, heat 1 tablespoon of the oil. Add the roast and sear for 3 minutes per side. Place the roast in the oven and cook for 30 minutes for medium-rare.

Meanwhile, in a large bowl toss the cauliflower florets with the remaining 2 tablespoons of olive oil, the parmesan, and a bit each of salt and pepper. Spread the florets on a rimmed baking sheet and roast for 30 minutes, or until tender and browned.

Remove the roast from the oven, cover with foil and allow it to rest for 10 minutes before slicing. Serve with the roasted cauliflower.

Serves six.

Nutrition information per serving: 430 calories, 20 g fat (7 g saturated), 10 g carbohydrate, 4 g fiber, 4 g sugar, 56 g protein, 135 mg cholesterol, 820 mg sodium.

By Alison Ladman for the Associated Press